TY - JOUR
T1 - Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues
T2 - Effect on Structure and Functional Properties
AU - Mendoza-Sánchez, Liliana G.
AU - Jiménez-Fernández, Maribel
AU - Melgar-Lalanne, Guiomar
AU - Gutiérrez-López, Gustavo F.
AU - Hernández-Arana, Andrés
AU - Reyes-Espinosa, Francisco
AU - Hernández-Sánchez, Humberto
N1 - Publisher Copyright:
© 2019 American Chemical Society.
PY - 2019/3/20
Y1 - 2019/3/20
N2 - Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries.
AB - Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries.
KW - antioxidant activity
KW - functional properties
KW - lipophilization
KW - structural analysis
KW - α-lactalbumin
UR - http://www.scopus.com/inward/record.url?scp=85063197019&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.8b05174
DO - 10.1021/acs.jafc.8b05174
M3 - Artículo
C2 - 30811185
SN - 0021-8561
VL - 67
SP - 3256
EP - 3265
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 11
ER -