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Effect of Acylation Upon Extractability of Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Protein Concentrates
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.tb13208.x
Subject(s) - phytic acid , succinylation , chemistry , rapeseed , acetic anhydride , succinic anhydride , nitrogen , acylation , extraction (chemistry) , food science , succinic acid , acetylation , biochemistry , chromatography , organic chemistry , gene , catalysis
Rapeseed flour (RF) and protein concentrates (RPC) were acylated with various levels of succinic or acetic anhydride. Compared with the unmodified control, 63% succinylation or 87% acetylation resulted in up to 45% increase in nitrogen and 95% decrease in phytic acid extractabilities in the first RF extract. At 21% succinylation or 55% acetylation, the extractability of phytic acid was more than double that of the unmodified control whereas the extractability of nitrogen was increased by 22%. A second extraction of the residual acylated RF with deionized water increased the extractability of phytic acid. For both first and second extracts, the extractability pattern of the major minerals followed that of phytic acid. Acylation of heat treated protein concentrate was not effective in increasing the nitrogen and decreasing the phytic acid extractabilities.