Our BAMLET Salad Dressing attempt was based on reaction 2 of the infamous Delgado paper:
Method 2 (HCl 85) [39,54]. Briefly, α-LA was dissolved in 1 M HCl and by stirring for 24 h at room temperature to a final concentration of 600 μM. Next, the solution was heated to 85° and then 40 mol of OA previously dissolved in 1 ml of ethanol was added to the solution followed by 2 min of sonication at 30 °C (Branson 3510R-MT, 42 kHz, 130 W). The reaction was completed by constant stirring for 30 min at 85 °C and cooling under tap water and stirred for 24 h at 4 °C. The complex is referred to as α-LA-OA HCl 85.
Our Changes:
- Substituted Vinegar for HCL.
- Used less water as solvent.
- Used protein powder that contained alpha-lactalbumin and beta-lactoglobulin.
- Sonicated longer – five minutes.
- Quickly cooled in ice bath to close protein and trap extra oleic acid molecules.
- No stirring at 4C for 24h.
Our Bamlet Salad Dressing:
- Put 10 g of Whey AND 120 ml (about 1/2c) of 6% Vinegar in beaker
- Drop in magnetic stirrer. Place on magnetic hotplate. Turn on stir function. Stir for 30 min and soak overnight.
- Turn on stirrer and heat function. When reaches 85 degrees C, stir for 10 min. (Right before 85 C, it changes from liquid to gel like consistency. Harder to stir.)
- Add 100 ml of Olive Oil slowly while stirring. Bring back up to 85C (becomes more liquid) — about 30 min
- Fill sonicator 2/3 full of water (or enough to be able to submerge your beaker so that the water level is at level or higher than BAMLET material) and turn on.
- Place beaker in sonicator 5 min.
- Put beaker back on hot plate and turn on stirrer. (You can hand stir or use frother as well if too thick to stir. We also added 50 – 60 ml of water to help stir.) Turn on heat function. Raise heat back to 85C; takes about 30 minutes. (Notice it becomes more liquid again.)
- Before it is done, get an ice bath ready (ice and water deep enough to submerge the beaker). Important to cool quickly to close the protein and capture more oleic acid molecules.
- Store in fridge.
- Add some olive oil, mustard, garlic and sweeter to taste. Put on salads and enjoy! Its good.
Our Mistakes
- No stoichiochemistry – did not balance the equation. Just used molar excesses.
- Did not use pure chemicals.
- No PH check to insure the a-lactalbumin and b-lactoglobulin unfolded.
- Does b-lactoglobulin unfold under acidic conditions?
- Solution very thick for sonification.
- No over head stirring.
- Did not keep final stage of the reaction at 85C. Other attempts keep temp at 85C or higher and had good results.
- Could not analyze final product to insure BAMLET successfully made.
Our BAMLET deserves a grade D. Help us get an A by taking the BAMLET CHALLENGE.
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