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

The effect of acetylation and succinylation of winged bean proteins on their physicochemical properties was examined, using polyacrylamide gel electrophoresis, ultracentrifugation, and fluorescence spectra. Data suggest that, because of acetylation and succinylation, the proteins of winged bean are...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-02, Vol.39 (2), p.259-261
Main Authors: Narayana, K, Rao, M. S. Narasinga
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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Summary:The effect of acetylation and succinylation of winged bean proteins on their physicochemical properties was examined, using polyacrylamide gel electrophoresis, ultracentrifugation, and fluorescence spectra. Data suggest that, because of acetylation and succinylation, the proteins of winged bean are dissociated to lower-molecular-weight proteins. Succinic anhydride dissociates the proteins to a greater extent than acetic anhydride because of the net charge effect.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00002a007