CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Characterization of soybean proteins fatty-acid systems
Autor/es:
QUIROGA, A; AÑÓN, M.C; PUPPO, M.C
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
SPRINGER
Referencias:
Año: 2009 vol. 87 p. 507 - 514
ISSN:
0003-021X
Resumen:
Abstract This study investigated, with the aim of 7 obtaining more flexible and hydrophobic proteins, the 8 attachment of a low chain fatty acid, decanoic acid, to 9 alkaline and acid soybean proteins; and the effect on their 10 conformational and functional properties. The extent of 11 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.