LIPOPHILIZATION OF BETA-LACTOGLOBULIN - EFFECT ON HYDROPHOBICITY, CONFORMATION AND SURFACE FUNCTIONAL-PROPERTIES

被引：51

作者：

AKITA, EM

NAKAI, S

机构：

[1] The Dept of Food Science, Univ. of British Columbia, Vancouver, British Columbia

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

β‐Lactoglobulin was chemically modified by attaching different levels of stearic acid, and the effect on hydrophobicity, emulsifying and foaming properties was investigated. Incorporation of the hydrophobic ligands led to increased hydrophobic interactions, resulting in a decreasing solubility with extent of incorporation. Surface hydrophobicity measurements showed that the two fluorescence probes 8‐anilinonaphthalene‐1‐sulfonate (ANS) and cis‐parinaric acid (CPA) used were not equivalent. Some improvement of emulsifying and foaming properties was observed at low and medium levels of incorporation which decreased as the extent of fatty acid attachment further increased. High solubility and ANS surface hydrophobicity were both needed for the best emulsifying properties. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：711 / 717

页数：7

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