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Functional properties of the system gelatine/Vicia faba protein in dependence on the acetylation degree of theVicia faba protein

✍ Scribed by Schmandke, H. ;Böttcher, H. ;Plaschnick, D. ;Kuhrt, A.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
255 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 changes can be observed in mixtures of gelatine with acetylated Vicia faba protein, too. A heat denaturation of aqueous solutions of acetylated Vicia faba protein or mixtures with gelatine leads to an increase of the viscosity; all these solutions show pseudo‐plastic flow behaviour.

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