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- W2916833673 abstract "Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries." @default.
- W2916833673 created "2019-03-02" @default.
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- W2916833673 date "2019-02-27" @default.
- W2916833673 modified "2023-09-24" @default.
- W2916833673 title "Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties" @default.
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- W2916833673 doi "https://doi.org/10.1021/acs.jafc.8b05174" @default.
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