Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Cottonseed flour succinylation

Figure 12. E ect of succinylation on the foam and protein solubility properties of liquid cyclone processed cottonseed flour in suspensions at various pH values... Figure 12. E ect of succinylation on the foam and protein solubility properties of liquid cyclone processed cottonseed flour in suspensions at various pH values...
These data demonstrate that changes in foam properties of liquid cyclone processed cottonseed flour are inducible by treatment with succinic anhydride. Gel electrophoretic and solubility data show that there are alterations in the physical and chemical properties of proteins, and in certain cases these changes improve foam properties, that is, improve solubility and polypeptide dissociation of proteins at the interface of the foaming solution. Similar results have been reported for succinylated soybean and sunflower seed proteins (44. 46). [Pg.171]

The foaming capacity of succinylated soy protein was significantly better than those of the unmodifided proteins. Foam volumes progressively increased with pH from 3 to 10 (12). Succi-nylation caused a small increase in foaming capacity of cottonseed flour (38). Solubility is required for the production of protein foams (48), and succinylation substantially increased the foaming ability of soy isolate by enhancing their solubility. [Pg.48]


See other pages where Cottonseed flour succinylation is mentioned: [Pg.168]    [Pg.75]   
See also in sourсe #XX -- [ Pg.45 ]




SEARCH



Cottonseed flour

Flour

Flouring

Succinyl

Succinylation

© 2024 chempedia.info