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Effects of Succinylation on β‐Lactoglobulin Foaming Properties
Author(s) -
PHILLIPS L.G.,
KINSELLA J.E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03612.x
Subject(s) - succinylation , succinic anhydride , chemistry , chemical engineering , chromatography , polymer chemistry , biochemistry , lysine , amino acid , engineering
The extent of succinylation of β‐lactoglobulin (β‐Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated β‐Lg was higher than native (β‐Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated β‐lactoglobulin (0.5g/100 mL) to a solution (2.5%) of native β‐lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).