Author： Bravo F. I. Villamiel M. Molina E.
Publisher： Taylor & Francis Ltd
ISSN： 0895-7959
Source： International Journal of High Pressure Research, Vol.27, Iss.1, 2007-03, pp. : 115-119
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
The effect of high pressure (300 MPa, 25 °C, 1 h) and subsequent lactosylation of α-lactalbumin (50 °C, 44% RH, 168 h) was investigated regarding its functional properties. The degree of lactosylation was evaluated by means of furosine determination, and expressed as the number of blocked lysines, being very similar to the native form. Taking into account these values and the number of free amino acids, there was evidence of higher aggregation in the pressurized samples than in the native ones. In general, emulsifying properties improved by the use of high pressure prior to lactosylation, but there was no correlation between emulsifing activity index and surface hydrophobicity. Solubility was over 80% in all cases.
Related content
Access to resources
Recommend
JOURNAL OF SEPARATION SCIENCE (ELECTRONIC), Vol. 38, Iss. 10, 2015-05 ,pp. :