β-lactoglobulin a new whey: Computational redesign improves stability and nutritional composition
Protein engineering and precision fermentation provide an opportunity to increase the value of food proteins by improving their solubility, stability, functionality, or nutritional composition. Here, we use Beta-lactoglobulin (BLG) as a model protein to investigate how state-of-the-art computational protein design approaches affect these properties. First, the deep learning-based design tool…
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