Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties

Liliana G. Mendoza-Sánchez, Maribel Jiménez-Fernández, Guiomar Melgar-Lalanne, Gustavo F. Gutiérrez-López, Andrés Hernández-Arana, Francisco Reyes-Espinosa, Humberto Hernández-Sánchez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)3256-3265
Número de páginas10
PublicaciónJournal of Agricultural and Food Chemistry
Volumen67
N.º11
DOI
EstadoPublicada - 20 mar. 2019

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