Effect of acetylation on the functional properties of lentil (Lens culinaris) globulin

✍ Scribed by Pushkar Singh Bora

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 72 KB
• Volume: 83
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1296

✦ Synopsis

Abstract

The functional properties of native and acetylated (62.5, 84.1, 90.1 and 93.0%) globulins were evaluated. Acetylation caused a shift in isoelectric pH from 4.5 to 3.5. The solubility of acetylated globulins improved considerably above pH 4.0 but deteriorated below this pH. Increasing acetylation enhanced water absorption (from 1.08 to 1.67, 1.96, 2.29 and 2.33 ml g^−1^) but reduced oil absorption capacity (from 2.61 to 2.17, 2.15, 2.05 and 1.76 ml g^−1^). In comparison with native globulin the relative viscosity of acetylated globulins also increased, but with an increase in acetylation level there was a decrease in relative viscosity (2.13, 1.81, 1.65 and 1.62). The emulsifying activity of 62.5% acetylated globulin increased from 54.2% for native globulin to 56.0%, but above this level of acetylation the activity decreased. Emulsion stability followed a similar behaviour. The foaming capacity of native globulin was improved by 62.5% acetylation but reduced at higher acetylation levels. Maximum foam stability was observed for 90.1% acetylated globulin.

© 2002 Society of Chemical Industry