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Contribution to the characterization of acetylated protein fractions ofvicia faba in view of their functional properties

✍ Scribed by Schmandke, H. ;Maune, R. ;Schuhmann, S. ;Schultz, M.

Book ID
102841304
Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
674 KB
Volume
25
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Whilst the emulsifying properties of the protein fraction of vicia faba are almost independent on the acetylation degree, the shear modulus of the gels produced by heat denaturation increases at first with increasing acetylation degree, decreases with further increase of the acetylation, and comes finally to zero for very high acetylation degrees.

By changes of pH and by influence of added NaCl, CaCl~2~, AlCl~3~, and starch, the shear modulus of gels of acetylated protein fractions of vicia faba can be increased, by addition of sunflower oil it can be decreased.

On the base of studies on the fraction profile and on the changes of the content of sulfhydryl and disulfide groups of the protein fractions of vicia faba and the corresponding gels in dependence on the acetylation degree, an interpretation of the results is given.

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✍ Schmandke, H. ;BΓΆttcher, H. ;Plaschnick, D. ;Kuhrt, A. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 255 KB πŸ‘ 2 views

## Abstract By acetylation of __Vicia faba__ protein it becomes in aqueous solution compatible with gelatine up to a substitution degree of about 50%. The swellability and brittleness of foils and the viscosity of aqueous solution of __Vicia faba__ protein are increased by its acetylation and these