✦ LIBER ✦

Relationships between adsorption and emulsifying of acetylated protein isolates from fabe beans (Vicia faba L.)

✍ Scribed by Krause, J. -P. ;Schwenke, K. D.

Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 614 KB
Volume: 40
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19960400104

No coin nor oath required. For personal study only.

✦ Synopsis

2.06 . 10 ' 10 5.35 . g/ml with progressive acetylation. The depen- dence of thc CAC on the degree of acetylation was found to be significant. For FBPI stabilized n-decane/water emulsions with varying volume fraction of oil (rp) the emulsifying activity index increased from 166 to 593 m2/g whereas the droplet size decreased from 7.79 to 3.4 pm with acetylation.

The correlation between emulsifying activity of FBPI and both degree of acetylation and adsorption behaviour was only significant for emulsions The influence of acetylation on surface adsorption and emulsifying properties of faba beans protein isolates (FBPI) was studied. Generally, acetylation improved the interfacial activity of FBPI. The plateau value of the GlBBS' adsorption isotherms measured with the WrLtrEihiy-plate was between 22.97 and 24.22 mN/m.The critical association concentration (CAC), i.e. the inflection point of the adsorption isotherms, was shifted from with rp = 0.4.

📜 SIMILAR VOLUMES

Physico-chemical and enzymatic studies o

Physico-chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)

✍ Schwenke, K. D. ;Dudek, St. ;Mothes, R. ;Raab, B. ;Seifert, A. 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 543 KB

Selected physico-chemical properties of a faba bean protein isolate before and after being acetylated have been investigated using analytical ultracentrifugation, SE-and RP-HPLC, viscometry and hydrophobicity measurements using fluorescence probe techniques. The time course of relative chymotryptic

Functional properties of plant proteins

Functional properties of plant proteins Part 7. Rheological properties of succinylated protein isolates from faba beans (Vicia faba L.)

✍ Prahl, L. ;Schwenke, K. D. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 323 KB 👁 1 views

The flow behaviour of unmodified and succinylated protein isolates from faba beans (FBPI) was studied in dependence on the degree of succinylation, temperature and protein concentration. The dispersions of exhaustively \uccinvl:ilcd I BPI which represent unfolded proteins show structura! viscosity a

The influence of process conditions and

The influence of process conditions and acetylation on functional properties of protein isolates from broad beans (Vicia faba L. minor)

✍ Schneider, Ch. ;Muschiolik, G. ;Schultz, M. ;Schmandke, H. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 141 KB 👁 1 views

Preparation of broad bean (Vicia faba L.

Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

✍ Schneider, Ch. ;Schultz, M. ;Schmandke, H. 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 319 KB 👁 1 views

Preparation of broad bean (Viciafaba L. minor) products Part. I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range CH. SCHNEIDEII. M . SCIIIILTZ and H. SCHMANDKE I t is possible to prepare broad bean protein isolates with a high yield directly from seed flour

Fractionation of plant material. I. Extr

Fractionation of plant material. I. Extraction of proteins and nucleic acids from plant tissues and isolation of protein fractions containing hydroxyproline from broad bean (Vicia faba L.) leaves

✍ A. C. Jennings; W. B. Watt 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 925 KB