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Functional Properties of Phosphorylated ß-Lactoglobulin

Department of Food Science, University of Wisconsin-Madison, Madison 53706

ABSTRACT

ß-Lactoglobulin phosphorylated with phosphorus oxychloride yielded a protein containing 13 moles of phosphorus per monomer of ß-lactoglobulin. A 6% weight/volume solution of the phosphorylated protein at pH 5 gelled upon dialysis against 100 mM calcium²⁺. Emulsions prepared with the phosphorylated derivative were up to 30% more stable at pH 7 and pH 5 compared with corresponding emulsions prepared with native ß-lactoglobulin. Emulsions (40% weight/weight corn oil) prepared in the absence or presence (1 to 5 mM) of calcium²⁺ and at pH 5 or pH 7 with phosphorylated ß-lactoglobulin or native ß-lactoglobulin as emulsifiers varied in their creaming stabilities. As little as 1 mM calcium²⁺ decreased creaming stability of emulsions prepared with the phosphorylated protein but increased creaming stabilities of emulsions prepared with native ß-lactoglobulin. At 5 mM calcium²⁺, pH 7, creaming stabilities of emulsions were similar for both protein emulsifiers, whereas at pH 5 the creaming stability of emulsions containing phosphorylated ß-lactoglobulin was slightly higher. Viscosity of an emulsion (65% weight/weight corn oil, pH 5) prepared with phosphorylated ß-lactoglobulin was about double that prepared with native ß-lactoglobulin and similar to commercial mayonnaise.

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