Functional properties of plant proteins. Part 8. Effect of succinylation on some functional properties of the main globulin fraction from rapeseed (Brassica napus L.)

Autor: Klaus Dieter Schwenke, Elzbieta Nitecka
Rok vydání: 1986
Předmět:
Zdroj: Food / Nahrung. 30:969-974
ISSN: 1521-3803
0027-769X
Popis: The changes of some functional properties - solubility, emulsifying and foaming properties, heat-induced aggregation - of a native rapeseed globulin preparation after succinylation has been studied. In correspondence with the results obtained with the purified rapeseed 12 S globulin and other globulin preparations from plant seeds, a total blocking of the amino groups of the rapeseed globulin could not be attained. The highest degree of modification reached was 83%. The unmodified protein has high foam capacity and stability. Succinylation until 61% did not change these properties. The emulsifying activity and emulsion stability were slightly improved after a modification at a low or moderate level. The heat-coagulation of the native protein is depressed by increasing succinylation.
Databáze: OpenAIRE