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

  • Humberto Hernández Sánchez Escuela Nacional de Ciencias Biológicas - Instituto Politécnico Nacional
  • Maribel Jiménez Fernández Instituto de Ciencias Básicas, Universidad Veracruzana
  • Guiomar Melgar-Lalanne Instituto de Ciencias Básicas, Universidad Veracruzana
  • Gustavo F. Gutiérrez-López Depto. Ing. Bioquímica. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional
  • F. Reyes-Espinosa Área de Biofisicoquímica. Depto. De Química, Universidad Autónoma Metropolitana
  • Andrés Hernández-Arana Área de Biofisicoquímica. Depto. De Química, Universidad Autónoma Metropolitana
  • Liliana G. Mendoza Sánchez Depto. Ing. Bioquímica. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional

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
Dec 17, 2017
How to Cite
HERNÁNDEZ SÁNCHEZ, Humberto et al. EFFECT OF ENZYMATIC LIPOPHILIZATION ON THE FUNCTIONAL PROPERTIES OF BOVINE ΑLPHA LACTALBUMIN. Revista Mexicana de Ingeniería Química, [S.l.], v. 17, n. 1, p. 331-347, dec. 2017. ISSN 2395-8472. Available at: <http://rmiq.org/ojs/index.php/rmiq/article/view/356>. Date accessed: 16 jan. 2018.
Section
Food Engineering

Received 16 November 2017, published online 17 December 2017