. Author manuscript; available in PMC: 2017 Aug 16.

Published in final edited form as: Biotechnol Prog. 2016 Oct 31;33(1):104–112. doi: 10.1002/btpr.2385

Table 1.

Characteristics of Various Glycoproteins

Protein	Molecular Weight (kDa)	Concentration in Milk (g/kg)	Type of Glycosylation	Denaturation Temperature (°C)
GMP	7	1.5 g/L in whey²⁷	O-linked
Lactoferrin	86	0.1²⁹	N-linked	67³⁰
Transferrin	76	0.01–0.03²⁶	N-linked	64³¹
IgG^*	150	1.8³²	N-linked	70³³
IgA^*	385	0.4³⁴	N-linked	72.9³⁵
IgM^*	900	0.2³⁴	N-linked	72³⁵
Osteopontin	60	0.018 g/L²⁸	O-linked
α-lactalbumin	14.2	1.2³⁶	N-linked	58.7³⁷

⁺

Adapted from Walstra.²⁶

Ig stands for immunoglobulin.