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Lipophilization of β‐lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties
Author(s) -
AKITA E. M.,
NAKAI S.
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.tb05213.x
Subject(s) - stearic acid , solubility , chemistry , sulfonate , chemical engineering , fluorescence , hydrophobic effect , chromatography , organic chemistry , sodium , physics , quantum mechanics , engineering
β‐Lactoglobulin was chemically modified by attaching different levels of stearic acid, and the effect on hydrophobicity, emulsifying and foaming properties was investigated. Incorporation of the hydrophobic ligands led to increased hydrophobic interactions, resulting in a decreasing solubility with extent of incorporation. Surface hydrophobicity measurements showed that the two fluorescence probes 8‐anilinonaphthalene‐1‐sulfonate (ANS) and cis‐parinaric acid (CPA) used were not equivalent. Some improvement of emulsifying and foaming properties was observed at low and medium levels of incorporation which decreased as the extent of fatty acid attachment further increased. High solubility and ANS surface hydrophobicity were both needed for the best emulsifying properties.