Improving Surface Functional Properties of Tofu Whey‐Derived Peptides by Chemical Modification with Fatty Acids

Abstract

Effect of acylation with saturated fatty acids on surface functional properties of tofu whey-derived peptides was investigated. Tofu whey (TW) and soy proteins (7S, 11S, and acid-precipitated soy protein [APP]) were hydrolyzed by Protease M 'Amano' G, and resulting peptide mixtures were acylated with esterified fatty acids of different chain length (6C to 18C) to form a covalent linkage between the carboxyl group of fatty acid and the free amino groups of peptide. Acylation significantly (P < 0.05) increased emulsifying properties of 7S, 11S, and APP peptides independent of fatty acid chain length. Acylation decreased water binding capacity although oil binding capacity of acylated tofu whey ultra filtered fraction (UFTW < 3 kDa), 7S- and 11S-peptides were improved compared to native peptides. 7S peptides acylated with long chain fatty acids had shown significant higher surface hydrophobicity as in contrast with acylated UFTW < 3 kDa and APP peptides. Fluorescence spectra studies revealed structural conformation of acylated soy peptides as compared to native peptides. This study shows that chemical modification with fatty acids can further affect functional properties of soy proteins.

EFFECT OF ENZYMATIC LIPOPHILIZATION ON THE FUNCTIONAL PROPERTIES OF BOVINE Α-Lactalbumin

“…The modified α-LA with stearic acid showed the highest degree of modification with 74.20 and 77.18 % of free amino groups for reaction times after 3 and 7 days indicating that the length of the chain of the fatty acid plays an important role in the degree of modification. Similar results were reported by Matemu et al, (2012).…”

“…This behavior could be related to an excessive denaturalization of proteins (Aoki, et al, 1981). In general, the ability of α-LA to create and stabilize emulsions was influenced by the enzymatic binding of hydrophobic chains (Matemu et al, 2012).…”

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

“…Chemical hydrolysis of food-derived proteins is another approach to improve their functional properties, and even to facilitate their application developments (Fountoulakis & Lahm, 1998). Acid hydrolysis, alkaline hydrolysis, and chemical reagents have been frequently utilized to produce bioactive peptides from proteins, especially to prepare functional hydrolysates from whey (Matemu, Katayama, Kayahara, Murasawa, & Nakamura, 2012), soy (N'Guyen, Biyaoula, Demeaux, & Lorient, 1992, zein (Cabra, Arreguin, Vazquez-Duhalt, & Farres, 2007), and phosvitin (Samaraweera et al, 2013).…”

Functional peptides in Asian protein rich fermented foods: production and health benefits

“…The multiplicity of traditionally fermented soybean in various forms which are sold commercially and prepared at household level include tamari, natto and miso in Japan [12,15,22], cheonggukjang and doenjang in Korea [15], doubanjiang, douche, and tofu in China and Korea [23][24][25], tempeh in Indonesia [26,27], thua nao in Thailand [28], kinema, tungrymbai, akhone and hawaijar in India [15,29,30]. The Asian fermented soybean products with their associated bioactive peptides with specific health benefits are highlighted in Table 1.…”