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Chemical lipophilization of soy protein isolates and wheat gluten
Author(s) -
RousselPhilippe Coralie,
Pina Michel,
Graille Jean
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/(sici)1438-9312(200002)102:2<97::aid-ejlt97>3.0.co;2-o
Subject(s) - soy protein , chemistry , gluten , food science , wheat gluten , aqueous solution , chemical structure , plant protein , chemical composition , biochemistry , chromatography , organic chemistry
Chemical modification of soy protein isolate and wheat gluten can be used to investigate the influence of the chemical composition and the structure of the proteins on the final product properties and to adjust these properties to meet specific demands. Proteins were lipophilized by adding different levels of lauroyl chloride to aqueous protein dispersions. At optimum reaction conditions, incorporation rates of lauroyl chains to the protein were 400 and 300 μmol/g proteins for soy protein isolate and wheat gluten, respectively. The study showed that it was possible to lipophilize proteins in an aqueous medium, even with the protein significantly high in concentration.