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Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate
Author(s) -
THOMPSON LILIAN U.,
CHO YOUNG SOOK
Publication year - 1984
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.1365-2621.1984.tb12849.x
Subject(s) - solubility , rapeseed , chemistry , succinic anhydride , acylation , isoelectric point , phytic acid , acetic anhydride , threonine , chromatography , composition (language) , nitrogen , succinic acid , acetic acid , non protein nitrogen , precipitation , biochemistry , food science , organic chemistry , serine , linguistics , philosophy , physics , meteorology , enzyme , catalysis
Protein isolates were prepared by isoelectric precipitation or dialysis of the first and second aqueous extracts of rapeseed flour which was unmodified or acylated by succinic or acetic anhydride. Acylation of the flour lowered the protein and phytic acid contents without significantly altering the amino acid composition of the isoelectrically precipitated protein isolates from the two extracts. The acylated protein isolates from the isoelectrically precipitated extracts had high nitrogen solubility, emulsifying and fat absorption properties. Isoelectrically precipitated and dialyzed acylated proteins did not differ in nitrogen solubility, but dialyzed unmodified protein isolates had nitrogen solubility which was considerably greater than that of isoelectrically precipitated proteins.