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

TitleEffect of fatty N-acylamino acids on some functional properties of two food proteins
Authors
Issue Date1993
PublisherAmerican 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?
AbstractThe 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 Identifierhttp://hdl.handle.net/10722/178828
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246

 

DC FieldValueLanguage
dc.contributor.authorMa, CYen_US
dc.contributor.authorPaquet, Aen_US
dc.contributor.authorMckellar, RCen_US
dc.date.accessioned2012-12-19T09:49:58Z-
dc.date.available2012-12-19T09:49:58Z-
dc.date.issued1993en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry®, 1993, v. 41 n. 8, p. 1182-1186en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/178828-
dc.description.abstractThe 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.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistry®en_US
dc.titleEffect of fatty N-acylamino acids on some functional properties of two food proteinsen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0344244221en_US
dc.identifier.volume41en_US
dc.identifier.issue8en_US
dc.identifier.spage1182en_US
dc.identifier.epage1186en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US
dc.identifier.scopusauthoridPaquet, A=7003782027en_US
dc.identifier.scopusauthoridMcKellar, RC=7005972466en_US

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