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Influence of acetylated faba bean protein isolate on the rheological behaviour of O/W emulsions (Short communication)

โœ Scribed by Mendoza Martinez, Anna Maria ;Muschiolik, G. ;Sherman, P.

Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
185 KB
Volume
32
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Acetylated faba bean protein isolate (AFBPI) is particularly suitable for the stabilisation of OjW emulsions in acid and neutral pH region?. An essential feature ofthe consistency of OjW emulsions stabilised \kith AFBPl is an attractive creamy texture and non-slimy mouthfeel [7].

The aim of the present paper was to investigate the influence of AFBPI with different degrees of acetylation on the rheologicdl behaviour of neutral and acidified, freshly prepared, concentrated oil-in-water emulsions.

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Effect of acetylation on the physical properties of Vicia faba protein isolate (Short communication)
โœ Schmandke, H. ;Danilenko, A. N. ;Bikbov, T. M. ;Maune, R. ;Grinberg, V. Ja. ;Tol ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 90 KB ๐Ÿ‘ 1 views

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.