Leaf, succinylation

Leaf Succinyl- ation Increased bulk density, solubility, foaming capacity. Improved flavor. Enhanced emulsifying activity (12)... 

Succinylation substantially increases specific volume of soy and leaf proteins (12,37). The succinylated soy protein becomes very fluffy and the color becomes much lighter, changing from a tan to a chalk white as the extent of derivatization is increased (12,47). No odors nor flavors were imparted by the succinylation process. Succinylation improved the whiteness and dispersibility characteristics of soy protein making it suitable for incorporation into coffee whiteners (47). Succinylated soy proteins hydrate rapidly on the tongue,""taste clean, but slightly acidic. It is not known if derivatization facilitates the removal of off-flavors from modified proteins. 

Succinylation significantly enhances the rate of hydration of soy, peanut and cottonseed proteins (12,38,43). It causes a marked improvement in the water solubility of soy protein and also of leaf protein concentrate (12). It decreased the isoelectric point of both soy and peanut proteins by approximately 0.5 pH unit (from pH 4.5 to 5.0) significantly enhanced solubility between the isoelectric point and pH 6, but progressively reduced solubility of both soy and peanut protein below the isoelectric point (12,43). 

For example, succinylated wheat gluten is quite soluble at pH 5 (cf. Fig. 1.40). This effect is related to disaggregation of high molecular weight gluten fractions (cf. Fig. 1.41). In the case of succinylated casein it is obvious that the modification shifts the isoelectric point of the protein (and thereby the solubility minimum) to a lower pH (cf. Fig. 1.42). Succinylation of leaf proteins improves the solubility as well as the flavor and emulsifying properties. 

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