Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beans
| Autor: | E. J. Rauschal, K. D. Robowsky, K. D. Schwenke |
|---|---|
| Rok vydání: | 1983 |
| Předmět: |
Protein Denaturation
Hot Temperature Plants Medicinal Chromatography Chemical Phenomena Chemistry Physical High protein Temperature food and beverages Fabaceae 1-Propanol Alkali metal Plant Proteins Dietary Moderate temperature Vicia faba Succinylation chemistry.chemical_compound chemistry Emulsions lipids (amino acids peptides and proteins) cardiovascular diseases Food Science |
| Zdroj: | Food / Nahrung. 27:335-350 |
| ISSN: | 1521-3803 0027-769X |
| DOI: | 10.1002/food.19830270407 |
| Popis: | The foaming ability (foam capacity and stability) of protein isolates from faba beans (Vicia faba L.) depends closely on the manner of isolation and treatment of the isolates. Unmodified isolates possess a moderate foaming ability with a maximum foam capacity of 210% in alkaline solution (pH 10.0) at concentrations of about 3%. The foam capacity and stability can be improved by treatment with isopropanol or moderate temperature, as well as by denaturing by alkali or by specially heating at 80 degrees C. Thereby modified preparations are formed possessing a foam capacity of more than 400% and a foam stability of 80-100%. High concentrations of protein favour the formation of stable foams. Succinylation improves the foam formation properties of proteins. Maximum values of foam capacity (approximately equal to 400%) are produced at a high degree of succinylation, that is after blocking more than 80% of protein amino groups, in neutral solution, while the foam stability under these conditions decreases. Heating at 80 degrees C, high protein concentrations (10%) and a weak acidic milieu (pH 5.5) favour the formation of stable foams from succinylated proteins. |
| Databáze: | OpenAIRE |
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