Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, Hamburg 20146, Germany; Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B 2002, Agolwoye, Nigeria; Department of Chemistry and Biochemistry, Bowen
Lawal, O.S., Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, Hamburg 20146, Germany, Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B 2002, Agolwoye, Nigeria; Dawodu, M.O., Department of Chemistry and Biochemistry, Bowen University, Iwo, Osun State, Nigeria
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. © 2006 Springer-Verlag.