{
  "id": 1752692,
  "title": "β-lactoglobulin a new whey: Computational redesign improves stability and nutritional composition",
  "url": "https://urgent.news/2026/08/18/lactoglobulin-a-new-whey-computational-redesign-improves-stability",
  "topic": "science",
  "section": "Science",
  "published": "2026-08-18T00:00:00.000Z",
  "source": {
    "name": "bioRxiv",
    "slug": "biorxiv",
    "url": "https://www.biorxiv.org/content/10.64898/2026.08.17.745312v1?rss=1"
  },
  "original_language": "en",
  "account": null,
  "summary": "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…",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}