Effect of fatty N-acylamino acids on some functional properties of two food proteins

Abstract

The effect of fatty N-acylamino acids on the foaming, emulsifying, and gelling properties of egg white and whey protein isolate was investigated. The overrun, emulsifying activity, and gelling properties of these two protein products were generally enhanced by the addition of 0.1-0.5 % of the fatty N-acylamino acids, while the foaming stability was lowered. Both lauroyl(C1~) and myristoyl (CU) derivatives were highly effective, particularly the derivatives of phenylalanine and methionine. The palmitoyl (c16) and stearoyl (C16) derivatives were less effective, while the esters of active derivatives did not affect protein functionality. The thermal characteristics of the proteins were modified by fatty N-acylamino acids and were related to changes in functional properties. The results suggest the potential use of fatty N-acylamino acids as multifunctional food additives.

Synthesis and Gelling Properties of N-Palmitoyl-l-phenylalanine Sucrose Esters

“…The monoester fraction (65% yield) was purified by flash chromatography as a mixture of regioisomers and characterized by NMR, mass spectroscopy, elemental analysis, thin-layer chromatography (TLC), and highperformance liquid chromatography (HPLC). Purification of this fraction by semipreparative HPLC on a NH 2 -grafted column allowed us to separate the main regioisomers, characterized by 1 H, 13 C, and correlation spectroscopy (COSY) NMR. The following distribution was observed: Macroscopic and Microscopic Observations of the Gels.…”

“…10 On the other hand, some phenylalanine derivatives are already known for their ability to give gels in organic solvents, 11 but N-dodecyl-L-phenylalanine itself did not display such properties. 12 While N-acyl amino acids are already known as specialist surfactants displaying biological activity, 13 new surfactants made of a carbohydrate polar head, an amino acid bringing new properties, and a fatty chain have not been investigated a lot to date. 14,15 In this mindset, we are describing our results on the synthesis and gelling properties of a sucrosebased surfactant, obtained by esterification of sucrose with N-palmitoyl-L-phenylalanine.…”

Emulsifying Properties of Proteins

“…The improvement in emulsifying property might be related to the surfactant-like property of 13-lactoglobulin modified with fatty acid. Whey proteins modified with fatty long-chain N-acylamino acids added at level 0.1-0.5% exhibited enhanced emulsifying properties [169]. At this level of fatty acid incorporation, the highest solubility of 13-lactoglobulin was observed.…”

“…After serial solvent extraction a decrease in protein solubility and the EA of the egg yolk protein concentrates was observed. Egg white proteins modified with fatty long chain N-acylamino acids added at a level of 0.1-0.5% exhibited enhanced emulsifying properties [169]. Extraction with other solvents resulted in a loss ofEA of up to 41 %.…”