EFFECT OF ENZYMATIC LIPOPHILIZATION ON THE FUNCTIONAL PROPERTIES OF BOVINE ΑLPHA-LACTALBUMIN

  • H. Hernández-Sánchez
  • M. Jiménez-Fernández
  • G. Melgar-Lalanne
  • G.F. Gutiérrez-López
  • F. Reyes-Espinosa
  • A. Hernández-Arana
  • L.G. Mendoza-Sánchez
Keywords: lipophilization, lipase, lactalbumin, functional properties, foaming

Abstract

Bovine α-lactalbumin (α-LA) was enzymatically modified with a lipase from Rhizopus orizae in an organic environment which catalyzed the covalent bonding of different length chain fatty acids, at reaction times of 3 and 7 days. Structural changes and functional properties of native and enzymatically modified α-LA in a pH range from 3 to 10 were analyzed. The degree of modification was higher than 40 %. The enzymatic lipophilization modified the functionality of the α-LA due to the increase in the surface hydrophobicity. In general, the surface properties were improved by the lipophilization specially at alkaline pH values, increasing the emulsifying activity more than 60 % and showing higher foam stability.

Published
2018-04-15
How to Cite
Hernández-Sánchez, H., Jiménez-Fernández, M., Melgar-Lalanne, G., Gutiérrez-López, G., Reyes-Espinosa, F., Hernández-Arana, A., & Mendoza-Sánchez, L. (2018). EFFECT OF ENZYMATIC LIPOPHILIZATION ON THE FUNCTIONAL PROPERTIES OF BOVINE ΑLPHA-LACTALBUMIN. Revista Mexicana De Ingeniería Química, 17(1), 331-347. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Mendoza
Section
Food Engineering

Most read articles by the same author(s)