Emulsifying properties of acylated rapeseed (Brassica napus L.) peptides

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

“…2b). These values are close to those mentioned for acylated rapeseed peptides at air-water interface (Sánchez-Vioque et al 2004). The values indicate that introduction of maleyl groups facilitated flexibility of the protein molecule by exposing previously buried hydrophobic portions to the interface, thus enhancing lowering of surface tension (Lawal and Dawodu 2007) and such samples are expected to show improved foamability (Jain et al 2015).…”

“…2b). This value was however found to be much lower than that reported for BSA (57.7 mN/m) (Sánchez-Vioque et al 2004), which points to the good adsorptive behavior and low surface tension of rapeseed protein at the air-water interface. Highly surface-active molecules were obtained by maleylation, the surface tension decreasing up to 36.9, 36 and 35.2 mN/m for 0.1MA, 0.2MA and 0.4MA, respectively (Fig.…”

“…This is a reflection of increased solubility and looser structure of modified proteins. So, if the molecules anchor at the interface more quickly, smaller average droplet sizes will results (Sánchez-Vioque et al 2004). It is feasible to believe that the electrostatic repulsion between droplets, due to negative charge of maleylated proteins, is expected to prevent inter-droplet protein-protein interaction, therefore preventing flocculation.…”

“…For the above-stated reason, efforts have been made to improve the functionalities of oilseed proteins, and probably, the best documented of these efforts involve chemical and enzymatic modifications. Numerous investigations through chemical modification (succinylation, acetylation, phosphorylation and sulfamidation) or enzymatic modification of rapeseed proteins have been undertaken (Gruener and Ismond 1997;Gerbanowski et al 1999;Schwenke et al 2000;Sánchez-Vioque et al 2004); however, proteolysates from the latter method are frequently bitter and lacks satisfactory foam/emulsion stability (Franzen and Kinsella 1976). Moreover, there are indications that all peptides do not contribute equally to the reported biological activities and thus the purification of active peptides is needed (Aachary and Thiyam 2012), making it a cumbersome and expensive technique.…”

Green Production of Anionic Surfactant Obtained from Pea Protein

“…In fact, a longer, more hydrophobic chain results in a lower surface tension. This is attributed to the increase of the affinity of lipophilic molecules for interfaces [35].…”