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Fatty Esterification of Plant Proteins

  • Fabiola Ayhllon-Meixueiro
  • Véronique Tropini
  • Françoise Silvestre
Chapter

Abstract

The present work opens new outlets for the valorization of plant proteins by chemical modification. Sunflower and wheat gluten proteins were esterified by n-octanol in the presence of an acid catalyst. By varying reaction parameters (temperature, catalyst concentration, reaction time), the optimum reaction conditions of esterification were defined. The esterification yield for each type of proteins was obtained with a maximum for sunflower proteins. The difference was attributed to their own structure and composition. Furthermore, an increase of amino groups was observed indicating a hydrolysis phenomenon of proteins. The esterification was accompanied by a loss of weight due to a loss of small peptides in solution. However, the reaction leads to chemically-modified proteins with new functional properties. In both cases, the esterified proteins were less soluble at basic pH compared to native proteins, indicating thus a hydrophobation effect.

Keywords

Fatty Alcohol Plant Protein Catalyst Concentration Fatty Esterification Hydrophobation Effect 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Fabiola Ayhllon-Meixueiro
    • 1
  • Véronique Tropini
    • 1
  • Françoise Silvestre
    • 1
  1. 1.Laboratoire de Chimie Agro-industrielleUMR 1010 INRA/INP-ENSCT -118Toulouse Cedex 04France

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