Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals

Background: The global demand for high-quality protein sources is rising, driven by population growth and a growing preference for healthier dietary options. α-Lactalbumin is a whey protein found in milk. It is known for its exceptional amino acid composition and unique structural characteristics, which make it an attractive ingredient in various applications. Scope and approach: This review analyzes α-lactalbumin, emphasizing its roles in milk production, structural characteristics, biocompatibility, and safety. It explores significant sources and compositions of α-lactalbumin. Additionally, detailed discussions cover various extraction and purification methods utilized for α-lactalbumin isolation and purification. The review also highlights the techno-functional properties of α-lactalbumin and its potential as a carrier for encapsulating nutraceuticals. Key findings: α-Lactalbumin exhibits exceptional techno-functional characteristics, rendering it valuable for diverse applications. The complexation of α-lactalbumin, formation of nanoparticles, fibrils, nanotubes, and encapsulation within micelles exhibit promising outcomes for delivering nutraceuticals. Furthermore, several modification techniques, including heat treatment, sonication-assisted glycation, pH adjustments, high hydrostatic pressure, ultraviolet light and irradiation, enzyme-induced crosslinking and hydrolysis, and pulsed electric fields, have been investigated to enhance the techno-functional attributes of α-lactalbumin. Additionally, the biological properties of α-lactalbumin underscore its potential as a bioactive ingredient. Conclusion: α-Lactalbumin offers unique structural features, high biocompatibility, and safety. Its exceptional techno-functional properties and bioactive potential make it valuable for applications in the food and pharmaceutical industries. Further research is essential to unlock α-lactalbumin's potential, including its integration into functional foods for health benefits. A comprehensive understanding of α-lactalbumin is crucial for innovative utilization in the future.