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Article: Effect of fatty N-acylamino acids on some functional properties of two food proteins
Title | Effect of fatty N-acylamino acids on some functional properties of two food proteins |
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Authors | |
Issue Date | 1993 |
Publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau |
Citation | Journal Of Agricultural And Food Chemistry®, 1993, v. 41 n. 8, p. 1182-1186 How to Cite? |
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-acylammo acids, while the foaming stability was lowered. Both lauroyl (C12) and myristoyl (C14) 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-acylaraino acids and were related to changes in functional properties. The results suggest the potential use of fatty N-acylamino acids as multifunctional food additives. |
Persistent Identifier | http://hdl.handle.net/10722/178828 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.114 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Ma, CY | en_US |
dc.contributor.author | Paquet, A | en_US |
dc.contributor.author | Mckellar, RC | en_US |
dc.date.accessioned | 2012-12-19T09:49:58Z | - |
dc.date.available | 2012-12-19T09:49:58Z | - |
dc.date.issued | 1993 | en_US |
dc.identifier.citation | Journal Of Agricultural And Food Chemistry®, 1993, v. 41 n. 8, p. 1182-1186 | en_US |
dc.identifier.issn | 0021-8561 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178828 | - |
dc.description.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-acylammo acids, while the foaming stability was lowered. Both lauroyl (C12) and myristoyl (C14) 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-acylaraino acids and were related to changes in functional properties. The results suggest the potential use of fatty N-acylamino acids as multifunctional food additives. | en_US |
dc.language | eng | en_US |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | en_US |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry® | en_US |
dc.title | Effect of fatty N-acylamino acids on some functional properties of two food proteins | en_US |
dc.type | Article | en_US |
dc.identifier.email | Ma, CY: macy@hkucc.hku.hk | en_US |
dc.identifier.authority | Ma, CY=rp00759 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-0344244221 | en_US |
dc.identifier.volume | 41 | en_US |
dc.identifier.issue | 8 | en_US |
dc.identifier.spage | 1182 | en_US |
dc.identifier.epage | 1186 | en_US |
dc.identifier.isi | WOS:A1993LT90800003 | - |
dc.publisher.place | United States | en_US |
dc.identifier.scopusauthorid | Ma, CY=7402924944 | en_US |
dc.identifier.scopusauthorid | Paquet, A=7003782027 | en_US |
dc.identifier.scopusauthorid | McKellar, RC=7005972466 | en_US |
dc.identifier.issnl | 0021-8561 | - |