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Preparation of proteinaceous surfactants by enzymatic modification and evaluation of their functional properties in a concentrated emulsion system


Agricultural & Biological Chemistry 46(1): 173-182
Preparation of proteinaceous surfactants by enzymatic modification and evaluation of their functional properties in a concentrated emulsion system
A papain-catalyzed reaction involving the covalent attachment of L-leucine n-dodecyl ester was applied to gelatin and succinylated fish protein concentrate. Proteinaceous surfactants formed were suitable for emulsification of soybean oil. The emulsions prepared with these surfactants were characterized by having a variety of functional properties in terms of hardness, adhesiveness, viscosity and viscoelasticity. Any particular property could be reproduced by intentionally setting the proper conditions for emulsification; for example, the use of a high surfactant concentration resulted in gel formation. The functions of the proteinaceous surfactants were different in many respects from those of Tween-60 and a type of sucrose fatty acid ester used as controls. Several data were added explaining such differences. The feasibility of preparing a mayonnaise-like concentrated emulsion by use of the proteinaceous surfactants is discussed.


Accession: 006173730



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