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STUDY OF FACTORS INFLUENCING PROTEIN ESTERIFICATION USING β‐LACTOGLOBULIN AS A MODEL
Author(s) -
SITOHY MAHMOUD,
CHOBERT JEANMARC,
HAERTLE THOMAS
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00708.x
Subject(s) - chemistry , ethanol , yield (engineering) , alcohol , methanol , chromatography , centrifugation , molar ratio , propanol , organic chemistry , catalysis , materials science , metallurgy
β‐Lactoglobulin was esterified with different alcohols (methanol, ethanol, n‐propanol and iso‐propanol) over various conditions of acidity, protein concentration, water content, time and temperature. The resulting products were simply recovered by centrifugation of the reaction mixture at the end of the reaction. Yield of esterification was markedly dependent on the concentration of the acid, of the protein, the water content and the type of alcohol used. Using ethanol andpropanol required 5 and 10% water, respectively to reach a maximum esterification degree. Concentrations of acid and protein were the crucial parameters. Protein concentration (4 or 5%) together with an adequate H + /COOH molar ratio, not only enhance the yield of esterification with ethanol but also increase the rate of this reaction. The results may be applicable to choosing the reaction conditions for the preparation of other esterified proteins. The conditions described in this study increase esterification reaction rate compared to that under conditions used traditionally.