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Summary - Nueleophilie primary amino groups of bovine ~-Iaetoglobulin B were modified with different aldehydes by an addition-elimination reaction eommonlynamed ."reductive alkylation". Subsequently resulting imines (Sehiff bases) were redueed, produeing secondary amines derivatives of this protein. Two kinds of ligands, differing by their hydrophobieity, were coupled to this protein: 81% and 69% of ~-Iaetoglobulin amino groups were modified with glucose and maltose, respectively; 31% and 44% of ~-Iaetoglobulin amino groups were modified with vanillin and benzaldehyde, respectively. Reversed-phase HPLC and eleetrophoresis of modified ~-Iactoglobulin indicated that, in the case of glycosylation, the condensation was rather homogeneous, while the modification with aromatie substituents was quite heterogeneous. Water solubility of'glycosylated ~·Iactoglobulins did not differ mueh from that of 13-lactoglobulin, on the whole pH range. By contrast, aromatie derivatives exhibited a very low solubility near the isoelectrie point. Emulsifying activity and emulsion stability were also eheeked on the whole pH range. Glucose-modified 13-lactoglobulin had improved emulsifying properties whatever the pH, as compared to native protein. Emulsifying activity of aromatie derivatives was improved near the isoelectrie point. Maltosylated-, vanillin-modified- and benzaldehydemodified- 13-laetoglobulin exhibited higher emulsion stability in the acidie pH region but lower emulsion stability in the alkaline pH range, as compared to native 13-lactoglobulin.

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Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B <i>via </i>reductive alkylation. Solubility and emulsifying properties of the protein derivatives

Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives