ACYLATION AND ALKYLATION OF BOVINE BETA-LACTOGLOBULIN IN ORGANIC-SOLVENTS

被引：17

作者：

CREUZENET, C ^{[1
]}

TOUATI, A ^{[1
]}

DUFOUR, E ^{[1
]}

CHOISET, Y ^{[1
]}

CHOBERT, JM ^{[1
]}

HAERTLE, T ^{[1
]}

机构：

[1] INRA,LEIMA,BP 527,F-44026 NANTES 03,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 02期

关键词：

D O I：

10.1021/jf00014a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Bovine beta-lactoglobulin (BLG) was solubilized in solvent systems of varying polarity and hydrophobicity. An amount of 2 mg/mL initially added could be Solubilized up to 70% (1.4 mg/mL) in CHCl3/CH3OH (7/3, v/v) acidified with HCl and up to 40% (0.8 mg/mL) in CHCl3/CH3OH (3/7, v/v) in the presence of triethylamine. After solubilization in organic solvents, the yield of reductive alkylation is much higher (98%) than that in aqueous conditions (75%). Acylation of BLG with stearic acid anhydride was also performed in binary mixtures of methanol and chloroform. The efficiency of substitutions of epsilon-amino groups in studied organic systems amounted to 80% compared to none in water. Besides, the emulsifying activity of 40% stearylated BLG was 3-6-fold superior (depending on the pH) than that of unmodified BLG, even after a 30-min heating at 80-degrees-C.

引用

页码：184 / 190

页数：7

共 39 条

[1] DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID [J].