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Effect of acetylation on the physical properties of Vicia faba protein isolate (Short communication)

✍ Scribed by Schmandke, H. ;Danilenko, A. N. ;Bikbov, T. M. ;Maune, R. ;Grinberg, V. Ja. ;Tolstoguzov, V. B.

Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 90 KB
Volume: 25
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19810250619

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✦ Synopsis

By acetylation the functional properties of Vicia faba protein isolate are changed (1 -3). The present paper concerns the influence of acetylation on the ultracentrifugal components and thermolability (differential scanning microcalorimetry (DSC)) of Vicia faba protein isolate.

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