Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins.

Narayana, K. and Narasinga Rao, M. S. (1991) Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins. Journal of Agricultural and Food Chemistry, 39 (2). 259-261, 10 ref..

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Abstract

Winged bean flour was acylated to various degrees by acetic and succinic anhydrides. Changes in physicochemical properties such as PAGE, fluorescence spectra and ultracentrifuge patterns of acylated proteins were measured. Acetylation and succinylation dissociated the proteins of winged bean to lower mol. wt. proteins. The extent of dissociation depends upon the degree of acetylation/succinylation. Succinylation dissociates winged bean proteins to a greater extent than acetylation.

Item Type:	Article
Uncontrolled Keywords:	BEANS-; LEGUMES-; PHYSICAL-PROPERTIES; PROTEINS-; PROTEINS-VEGETABLE; VEGETABLES-; ACETYLATION-; PHYSICOCHEMICAL-PROPERTIES; SUCCINYLATION-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jun 2009 05:15
Last Modified:	28 Dec 2016 12:38
URI:	http://ir.cftri.res.in/id/eprint/8019

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