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Effect of Acetylation on Composition of Phenolic Acids and Proteolysis of Rapeseed Flour
Author(s) -
PONNAMPALAM RATHY,
VIJAYALAKSHMI MOOKAMBESWARAN A.,
LEMIEUX LISE,
AMIOT JEAN
Publication year - 1987
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.1365-2621.1987.tb05878.x
Subject(s) - rapeseed , acetylation , chemistry , acetic anhydride , lysine , hydrolysis , food science , proteolysis , amino acid , composition (language) , biochemistry , organic chemistry , enzyme , catalysis , linguistics , philosophy , gene
Rapeseed flour was treated with various levels of acetic anhydride to produce flours with 35, 70, and 90% of the ε‐amino groups of lysine acetylated. With the extent of acetylation, free phenolic acids ranged from 86 to 35 mg/100g, phenolic acids from hydrolyzed esters ranged from 1.51 to 340 mg/100g, and no insoluble‐bound phenolic acid was found. With the extent of acetylation, an increase in rapeseed flour was less susceptible to tryptic and peptic hydrolysis and an increament of water‐ soluble protein fragments corresponding to molecular weights of 3700–4500 and 1600–2100 daltons was observed. However, these peptides were devoid of phenolic constituents. Acetylated rapeseed flours were less susceptible to tryptic and peptic hydrolysis.