Effect of succinylation of oil palm protein concentrates on the functional properties
Arch. latinoam. nutr
; 43(2): 157-160, Jun. 1993.
Artigo
em Inglês
| LILACS
| ID: lil-321684
Biblioteca responsável:
BR1.1
RESUMO
Defatted kernel flour of oil palm, grounded to 60 mesh, was taken as raw material to produce protein concentrates (70.8) protein) which were succinylated at different levels (0.05; 0.2 and 0.6). The extent of acylation was measured as percentage of lysine modification reaching values from 18.4 to 48.6. Protein concentrate functional properties were determined Water solubility (pH 2-10); water absorption (320); oil absorption (2.2 ml oil/g), emulsion activity and emulsion stability (28-46). The functional properties were enhanced by succinylation if compared with the untreated protein concentrate, however, "in vitro" digestibility was not affected, by succinylation. In summary, the results of this study indicate that acylation using succinyl anhydride can improve the functional properties of oil palm protein concentrate over those without such treatment.
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Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Proteínas de Plantas
/
Óleos de Plantas
/
Proteínas na Dieta
/
Farinha
Idioma:
Inglês
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
1993
Tipo de documento:
Artigo
País de afiliação:
Venezuela
Instituição/País de afiliação:
Universidad Central de Venezuela/VE