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SELECTED FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL (Helianthus annuus)

โœ Scribed by V.L. HUFFMAN; C.K. LEE; E.E. BURNS

Book ID
108801047
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
572 KB
Volume
40
Category
Article
ISSN
0022-1147

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The reaction of raw globulin preparations from sunflower seed with a 10-30-fold excess of succinic anhydride results in a maximum blockage of 85-92 % of the protein amino groups. The water absorption of the protein increases 2-fold after a 26 % succinylation and nearly 6-fold after an exhaustive mo