CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Characterization of Soybean Proteins-Fatty Acid SystemCharacterization of Soybean Proteins-Fatty Acid System
Autor/es:
QUIROGA, ALEJANDRA; AÑÓN MARÍA C; PUPPO MARÍA C
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
Springer
Referencias:
Lugar: Berlin; Año: 2010 vol. 87 p. 507 - 514
ISSN:
0003-021X
Resumen:
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.