Myofibrillar protein, succinylated

Groninger (38) succinylated fish myofibrillar protein and examined some of its chemical and functional properties. The fish myofibrillar proteins were succinylated at different levels and the degree of succinyla-tion was related to a functional property such as emulsification capacity. The protein efficiency ratio for succinylated protein was lower than that of untreated fish protein. Grant (39) succinylated wheat flour proteins and analyzed their solubility, viscosity, and chromatographic behavior. The effects of acetylation and succinylation on the physicochemical and functional properties of several plant proteins was reviewed recently by Kinsella and Shetty (6). 

Grant (58), single-cell protein concentrates by McElwain et al. (59), and fish protein by Groninger and Miller (60) and Chen et al. (61). Succinylated fish myofibrillar protein had rapid rehydration and good dispersion characteristics at neutral pH (60). Succinylation of fish protein concentrate improved its emulsifying capacity and emulsion stability (61). 

Groninger and Miller (28) succinylated myofibrillar fish protein and then treated the succinylated proteins with bromelain to obtain an acylated mixture of polypeptides. Both the extents of succinylation and enzymic hydrolysis affected the volume of foam of the whipped protein. Optimum foam volume and stability occurred when 54% of the c-amino groups of lysine were acylated and the succinylated protein was mildly hydrolyzed at pH 7, 25°C for 10 min using a bromelain protein ratio of 1 100 (w/w). 

Introduction of additional negative charge into proteins by reaction with dicarboxylic anhydrides resulted in an increased solubility in neutral and weak alkaline aqueous solutions [11-13], A positive correlation between solubility and the ability of a protein to emulsify has been documented by some authors [59-62], An increase in protein solubility would encourage a rapid migration to and adsorption of the protein at the water-oil interface. The adsorption would, in turn, lower the interfacial tension between the water and the oil and stabilize the emulsion [63 J. In fact, improved emulsifying properties have been found after succinylation or citraconylation of a large number of food proteins such as myofibrillar fish proteins [10, fish protein... 

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