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Effect of acid–methanol treatment on the molecular structure and physicochemical properties of lentil (Lens culinaris Medik) starch

✍ Scribed by Navdeep Singh Sodhi; Yung-Ho Chang; Nimratbir Kaur; Kaoru Kohyama

Book ID
113627802
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
817 KB
Volume
23
Category
Article
ISSN
0268-005X

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Effect of acetylation on the functional
Effect of acetylation on the functional properties of lentil (Lens culinaris) globulin
✍ Pushkar Singh Bora 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 72 KB

## 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 ac