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    Study on pH-Dependent interactions of linoleic acid with alpha-lactalbumin

    Year: 2021

    Journal: Food Hydrocolloids, Volume 111, FEB

    Authors: Dopierala, Katarzyna; Krajewska, Martyna; Prochaska, Krystyna

    Organizations: Ministry of Science and Higher Education in Poland

    Keywords: Monolayer; Milk protein; Lipid; Interface; alpha-lactalbumin; Linoleic acid

    The interaction between lipids and milk proteins has considerable meaning in several physiological phenomena and industrial processes. This study aimed in exploring the properties of fatty acid-milk protein interfacial layers at different pH conditions. Using the Langmuir monolayer approach we investigated the penetration of linoleic acid film by alpha-lactalbumin. The formation of stable mixed films is facilitated at acidic pH since expanded linoleic acid monolayer can be efficiently penetrated by alpha-lactalbumin and the equilibrium is reached. In contrast, at pH 6.2, we observed formation of stable complex only for densely packed film. The kinetics of the formation of the lipid-protein film is strongly dependent on the pH. We believe these results are valuable in guiding the design of food products with superior functional performance.
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