Furthermore, we also studied the effect of resveratrol on the amyloid aggregation of β-lactoglobulin by using ThT fluorescence, Congo red and transmission electron microscopy at acidic pH and high temperature.
β-Lactoglobulin (β-Lg) and κ-casein (κ-CN) are two milk proteins that not only individually form amyloid fibrillar aggregates, but can also coaggregate under environmental stress conditions such as elevated temperature.