Effect of acetylation and succinylation on the functional properties of winged bean (Psophocarpus tetragonolobus) flour.

Narayana, K. and Narasinga Rao, M. S. (1984) Effect of acetylation and succinylation on the functional properties of winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 49 (2). pp. 547-550.

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Abstract

Winged bean flour was acylated to various degrees and changes in functional properties were monitored. N solubility in water increased up to approx. 80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. Fat absorption capacity of the acetylated flour increased up to approx. 30% acetylation and then decreased, while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as N solubility in water. Foam capacity increased due to acylation, but foam stability decreased. Bulk density of the acetylated flour increased up to approx. 80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.

Item Type:	Article
Uncontrolled Keywords:	LEGUMES-; winged beans, functional properties of acylated; FOAMS-; winged beans, foam characteristics of acylated; EMULSIFIERS-; winged beans, emulsification properties of acylated; DENSITY-; winged beans, bulk density of acylated; MOISTURE-CONTENT; winged beans, moisture absorption of acylated; NITROGEN-COMPOUNDS; winged beans, N solubility of acylated; SOLUBILITY-
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2016 08:25
Last Modified:	25 May 2016 08:25
URI:	http://ir.cftri.res.in/id/eprint/6688

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