Chemical lipophilization of soy protein isolates and wheat gluten

Chemical modification of soy protein isolate and wheat gluten can be used t o investigate the influence of the chemical composition and the structure o f the proteins on the final product properties and to adjust these properti es to meet specific demands. Proteins were lipophilized by adding different levels of lauroyl chloride to aqueous protein dispersions. At optimum reac tion conditions, incorporation rates of lauroyl chains to the protein were 400 and 300 mu mol/g proteins for soy protein isolate and wheat gluten, res pectively. The study showed that it was possible to lipophilize proteins in an aqueous medium, even with the protein significantly high in concentrati on.