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Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation

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Abstract

African locust bean protein isolate (NPI) was acylated with maleic anhydride at various concentrations. Addition of maleic anhydride at the levels of 0.1, 0.5 and 1.0 g/g of protein produced 36.4% (MP1), 43.7% (MP2) and 73.6% (MP3) of maleylated protein isolate, respectively. Water absorption capacity increased after maleylation but oil absorption capacity reduced progressively with increase in level of modification. Results also revealed that gelation capacities reduced after protein modifications. Emulsifying activity (EA) and emulsion stability (ES) increased following protein modification. In addition, corresponding increases in emulsifying properties were observed with increase in degree of modification of the proteins. Maleylation improved the foaming capacity of the native protein. Foaming capacity increased with increases in protein concentration for both native and maleylated protein derivatives while progressive decline in foam stability occurred with increases in level of protein modification.

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Acknowledgement

The corresponding author is grateful to the Alexander von Humboldt foundation of Germany for the award of a Postdoctoral Fellowship and the Abdus Salam International Centre for Theoretical Physics, Trieste, Italy for the award of Associate of Biophysics of the Living State.

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Authors and Affiliations

  1. Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146, Hamburg, Germany

    Olayide S. Lawal

  2. Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B 2002, Agolwoye, Nigeria

    Olayide S. Lawal

  3. Department of Chemistry and Biochemistry, Bowen University, Iwo, Osun State, Nigeria

    Modupe O. Dawodu

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  1. Olayide S. Lawal
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  2. Modupe O. Dawodu
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Correspondence to Olayide S. Lawal.

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Lawal, O.S., Dawodu, M.O. Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation. Eur Food Res Technol 226, 187–198 (2007). https://doi.org/10.1007/s00217-006-0525-4

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  • DOI: https://doi.org/10.1007/s00217-006-0525-4

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