Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties – A review

α-Lactalbumin (α-LA) is one of the major whey proteins; it has been extensively studied for its folding, its metal-binding properties and its capacity to interact with organic compounds such as lipids. Several studies have shown that the protein binds surfactants, lipid monolayers and bilayer membranes: the association depends upon the state of the protein, which is also pH dependent. In this regard, it must be pointed out that the interaction of α-LA with lipids plays a key role in many biological processes such as the accumulation of the protein in the nucleus of tumour cells or the regulation of the levels of lactogenesis. Furthermore, the interaction between α-LA and lipids contributes to some of its functional properties especially the emulsifying capacity. This review summarizes the current state of knowledge in the area of interactions between α-LA and lipids, and the consequence of such properties on its emulsifying capacity.