Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus)

Winged bean flour was acylated to various degrees by acetic and succinic anhydrides. Changes in physicochemical properties such as PAGE, fluorescence spectra, and ultracentrifuge patterns of acylated proteins were measured. Acetylation and succinylation dissociated the proteins of winged bean to low...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-02, Vol.39 (2)
Main Authors: Narayana, K. (Central Food Technological Research Institute, Mysore, India), Narasinga Rao, M.S
Format: Article
Language:English
Subjects:
FARINE
GRAINE
HARINAS
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
PROTEINAS VEGETALES
PROTEINE VEGETALE
PSOPHOCARPUS TETRAGONOLOBUS
REACCIONES QUIMICAS
REACTION CHIMIQUE
SEMILLA
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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Summary:Winged bean flour was acylated to various degrees by acetic and succinic anhydrides. Changes in physicochemical properties such as PAGE, fluorescence spectra, and ultracentrifuge patterns of acylated proteins were measured. Acetylation and succinylation dissociated the proteins of winged bean to lower molecular weight proteins. The extent of dissociation depends upon the degree of acetylation/succinylation. Succinylation dissociates winged bean proteins to a greater extent than acetylation
ISSN:0021-8561
1520-5118