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Effects of increasing acylation and enzymatic hydrolysis on functional properties of bambara bean (Vigna subterranea) protein concentrate

Mune Mune, M. and Minka, S. and Mbome, I. (2014) Effects of increasing acylation and enzymatic hydrolysis on functional properties of bambara bean (Vigna subterranea) protein concentrate. Acta Alimentaria, 43 (4). pp. 574-583. ISSN 0139-3006

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Abstract

Bambara bean protein concentrate was acylated and partially hydrolysed with pancreatin in order to improve its functional properties. Increasing acetylation and succinylation (from 0.0 to 1.0 g anhydride/g concentrate) modified lysine at similar rate. Acylation markedly improved protein solubility and water solubility index at neutral pH, which reached to 92 and 94%, respectively. Acetylation showed greater effect on emulsifying activity, which was maximum at 0.5 g anhydride/g concentrate, and emulsifying stability was higher at 0.25 g anhydride/g concentrate. A significant increase in foam capacity was recorded at 0.5 g succinic anhydride/g concentrate, and foam stability decreased detrimentally following acylation. Fat absorption capacity was not improved by acylation. At pH 3.5, protein solubility of acylated concentrate was low (<14%). Hydrolysis of protein concentrate with pancreatin resulted in significant increase in protein solubility at neutral pH. At isoelectric pH, solubility of protein hydrolysates increased with the increasing degree of hydrolysis.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 28 Feb 2017 19:58
Last Modified: 04 Apr 2023 12:35
URI: http://real.mtak.hu/id/eprint/49887

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