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-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.