Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties

Journal of Agricultural and Food Chemistry
Liliana G Mendoza-SánchezHumberto Hernández-Sánchez

Abstract

Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries.

References

Nov 17, 1970·Biochimica Et Biophysica Acta·F M Robbins, L G Holmes
Feb 1, 1969·Biochemistry·J B Milstien, T H Fife
Nov 18, 1980·Biochimica Et Biophysica Acta·V P TorchilinV N Smirnov
Dec 5, 1998·Biochemical and Biophysical Research Communications·F Edwin, M V Jagannadham
Feb 15, 2001·Journal of Agricultural and Food Chemistry·S G RivalH J Wichers
Apr 14, 2005·Journal of Agricultural and Food Chemistry·Maria-Cruz Figueroa-Espinoza, Pierre Villeneuve
Apr 5, 2007·Nature Protocols·Norma J Greenfield
May 15, 2008·BMC Structural Biology·Carolina Perez-Iratxeta, Miguel A Andrade-Navarro
Apr 30, 2010·Colloids and Surfaces. B, Biointerfaces·Achlesh Daverey, Kannan Pakshirajan
Jun 3, 2011·Journal of Agricultural and Food Chemistry·Betty MbatiaPatrick Adlercreutz
Aug 14, 2012·Biochimie·Mickaël LaguerrePierre Villeneuve
Sep 4, 2012·Journal of Dairy Science·I J Arroyo-MayaH Hernández-Sánchez
Mar 19, 2013·Food Chemistry·J Miedzianka, A Pęksa
Aug 26, 2014·Journal of Agricultural and Food Chemistry·Nadia KharratYoussef Gargouri
Oct 30, 2015·Journal of Food Science·E Allen Foegeding
Sep 6, 2017·Journal of Agricultural and Food Chemistry·Won Young Oh, Fereidoon Shahidi
Oct 20, 2017·Journal of Agricultural and Food Chemistry·Xujian QiuAnn-Dorit Moltke Sørensen
Jan 5, 2018·Journal of Agricultural and Food Chemistry·Quanyang Li, Zhengtao Zhao
Apr 5, 2018·Nutrition Reviews·Donald K LaymanJohn D Fernstrom
Oct 1, 2014·Food Research International·Renata Silva DinizLuiza Helena Meller da Silva

❮ Previous
Next ❯

Related Concepts

Related Feeds

Antiparasitics

Antiparasitics are medications which are indicated for the treatment of parasitic diseases. Discover the latest research on antiparasitics here.