EFFECT OF FATTY N-ACYLAMINO ACIDS ON SOME FUNCTIONAL-PROPERTIES OF 2 FOOD PROTEINS

The effect of fatty N-acylamino acids on the foaming, emulsifying, and gelling properties of egg white and whey protein isolate was investig ated. The overrun, emulsifying activity, and gelling properties of the se two protein products were generally enhanced by the addition of 0.1 -0.5% of the fatty N-acylamino acids, while the foaming stability was lowered. Both lauroyl (C-12) and myristoyl (C-14) derivatives were hig hly effective, particularly the derivatives of phenylalanine and methi onine. The palmitoyl (C-16) and stearoyl (C-16) derivatives were less effective, while the esters of active derivatives did not affect prote in functionality. The thermal characteristics of the proteins were mod ified by fatty N-acylamino acids and were related to changes in functi onal properties. The results suggest the potential use of fatty N-acyl amino acids as multifunctional food additives.