Characterization of Soybean Proteins–Fatty Acid Systems |
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Authors: | A Quiroga María C Añón María Cecilia Puppo |
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Affiliation: | 1.Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA (UNLP—CONICET),La Plata,Argentina;2.Facultad de Ciencias Agrarias y Forestales (UNLP),La Plata,Argentina |
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Abstract: | This study investigated, with the aim of obtaining more flexible and hydrophobic proteins, the attachment of a low chain fatty
acid, decanoic acid, to alkaline and acid soybean proteins; and the effect on their conformational and functional properties.
The extent of esterification was high at acid pH and also increased with heating. Protein solubility decreased, mainly at
the highest temperature (60 °C). Increasing levels of fatty acid formed a complex with a slightly more soluble protein with
less surface hydrophobicity. Esterified proteins exhibited aggregation/dissociation and were stabilized by different protein
subunits belonging to 7S and 11S globulins. Denaturation of these soybean protein fractions (7S and 11S) were also detected
in these complexes. The highest level of fatty acids favored formation of a more ordered protein structure. |
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Keywords: | |
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