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Improving Surface Functional Properties of Tofu Whey‐Derived Peptides by Chemical Modification with Fatty Acids
Author(s) -
Matemu Athanasia Oswald,
Katayama Shigeru,
Kayahara Hisataka,
Murasawa Hisashi,
Nakamura Soichiro
Publication year - 2012
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.1750-3841.2012.02631.x
Subject(s) - chemistry , chemical modification , food science , surface modification , polyunsaturated fatty acid , fatty acid , biochemistry
Effect of acylation with saturated fatty acids on surface functional properties of tofu whey‐derived peptides was investigated. Tofu whey (TW) and soy proteins (7S, 11S, and acid‐precipitated soy protein [APP]) were hydrolyzed by Protease M ‘Amano’ G, and resulting peptide mixtures were acylated with esterified fatty acids of different chain length (6C to 18C) to form a covalent linkage between the carboxyl group of fatty acid and the free amino groups of peptide. Acylation significantly ( P < 0.05) increased emulsifying properties of 7S, 11S, and APP peptides independent of fatty acid chain length. Acylation decreased water binding capacity although oil binding capacity of acylated tofu whey ultra filtered fraction (UFTW < 3 kDa), 7S‐ and 11S‐peptides were improved compared to native peptides. 7S peptides acylated with long chain fatty acids had shown significant higher surface hydrophobicity as in contrast with acylated UFTW < 3 kDa and APP peptides. Fluorescence spectra studies revealed structural conformation of acylated soy peptides as compared to native peptides. This study shows that chemical modification with fatty acids can further affect functional properties of soy proteins.