Effects of Succinylation on β‐Lactoglobulin Foaming Properties

Abstract

The extent of succinylation of P-lactoglobulin (p-Lg) increased logarithmically with increasing concentrations of succinic anhydride. The surface pressure of 27.5% succinylated p-Lg was higher than native p-Lg but higher levels of succinylation (50% and 100%) reduced the surface pressure. Overrun and foam stability were reduced following succinylation. The electrostatic interaction caused by the addition of 100% succinylated P-lactoglobulin (OSg/lOO mL) to a solution (2.5%) of native P-lactoglobulin at pH 4.0 improved overrun (47%) and foam stability (61%).

Characterization of succinylated β-lactoglobulin and its application as the excipient in novel delayed release tablets

“…Succinylation is a chemical reaction that replaces positively charged lysine 3-amino groups with negatively charged carboxyl groups and is used in food research to increase food protein emulsifying and foaming properties (Phillips & Kinsella, 1990;Schwenke, Mothes, Zirwer, Gueguen, & Subirade, 1992;. The FDA has approved succinylated gelatin for use as an additive in microcapsules (Food and Drug Administration, 2005).…”

The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties

“…These modifications resulted in decreased hydrophobicity and increased content of beta sheet structures and random coils. 8 Succinylated BLG was found to be a suitable natural excipient for the formation of delayed release tablets or tablets containing probiotic bacteria. 7 The surface pressure of low-extent succinylated BLG was higher than that of native BLG, but higher levels of succinylation reduced the surface pressure.…”

Measurement of the Yield Stress of Protein Foams by Vane Rheometry

“…The complex nature of the constructive and destructive mechanisms related to foam formation and stability suggest, however, that stability and overrun may have little value beyond tools for comparison of foams (Halling 1981). Foams made from different proteins, different protein concentrations, and various other compositional formulations have been compared by these methods (Arunepanlop and others 1996;Cotterill and others 1992;Phillips and Kinsella 1990;Khan and others 1979).…”