Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2023

Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate

Résumé

Sodium caseinate is a well-known amphiphilic protein derived from natural products currently used for the preparation of edible films. To improve some properties, especially to decrease the hydrophilicity and water solubility of the caseinate, the covalent grafting of a hydrophobic edible fatty acid, namely oleic acid, onto caseinate, appears to be a solution. We describe a new synthesis method for the chemical modification of sodium caseinate involving the synthesis of an acid chloride derivative from oleic acid and a phase transfer catalysis reaction in a biphasic medium. Under these conditions, free amine and alcohol groups of the caseinate are likely to be grafted with a fairly high (>50 %) substitution degree. The caseinate derivative is finely characterized, in particular by DOSY NMR, to assess the formation of a casein/oleic acid grafted compound as well as the absence of residual oleic acid.
Fichier principal
Vignette du fichier
Chemical modification of sodium caseinate-biphasique_Cas-AO_food chemistry_hal.pdf (791.11 Ko) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-04584726 , version 1 (24-05-2024)

Identifiants

Citer

Teddy Tichané, Laurianne Viora, Xavier Garric, Emmanuel Klem-Robin, Jean Coudane, et al.. Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate. Food Chemistry, 2023, 408, pp.135140. ⟨10.1016/j.foodchem.2022.135140⟩. ⟨hal-04584726⟩
18 Consultations
4 Téléchargements

Altmetric

Partager

Gmail Mastodon Facebook X LinkedIn More