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Succinylation of Cottonseed Flour: Effect on the Functional Properties of Protein Isolates Prepared from Modified Flour
Author(s) -
CHOI Y. R.,
LUSAS E. W.,
RHEE K. C.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15393.x
Subject(s) - succinylation , cottonseed , absorption of water , isoelectric point , food science , chemistry , emulsion , chromatography , lysine , biochemistry , amino acid , biology , botany , enzyme
Succinylated cottonseed protein isolates (40% and 54% modification of amino groups of control isolate) were prepared under pilot scale processing conditions. Partial succinylation of cottonseed flour increased the yield of protein isolate in isoelectric precipitation (pH 4.5). The succinylated isolates were more water soluble, less heat‐coagulable in water, and lighter in color as compared to conventional isolates. They also showed improved functional properties including higher oil absorption, emulsion capacity, gel strength, water hydration, water retention, and viscosity. Bulk density was decreased and resulted in fluffy isolates.