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Abstract: Peptide mixtures prepared from soybean β‐conglycinin (7S‐peptides) were acylated with saturated fatty acids of different chain length (6C‐18C) in order to improve their antiviral activity against Feline calicivirus (FCV) strain F9 which is a typical norovirus surrogate. Among the fatty acids varieties, it was revealed that 7S‐peptides acylated with myristic and palmitic acids potently inhibited...
Effects of acylation on emulsifying properties of soy proteins were investigated using a variety of saturated fatty acids. Beta conglycinin (7S), glycinin (11S), and acid-precipitated protein (APP) were acylated with activated fatty acid esters (6C–18C) to form covalent linkage between the carboxyl group of the fatty acid and the free amino groups of the protein. Reduction in the free amino groups...
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