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Effect of acetylation and succinylation of cottonseed flour on its functional properties.

Rahma, E. H. and Narasinga Rao, M. S. (1983) Effect of acetylation and succinylation of cottonseed flour on its functional properties. Journal of Agricultural and Food Chemistry, 31 (2). 352-355, 20 ref..

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Abstract

Cottonseed proteins were acetylated or succinylated to different levels, and N solubility in water or 5% NaCl solution, water absorption and oil absorption capacity, emulsification capacity, foam capacity and foam stability, bulk density, and in vitro digestibility of cottonseed flour were determined. Acetylation decreased N solubility in water or 5% NaCl whereas succinylation increased it. Water absorption capacity did not change due to succinylation but increased due to acetylation. On the other hand, high levels of acetylation or succinylation decreased oil absorption capacity. Emulsifying capacity increased initially on acylation and then decreased. Foam capacity increased but foam stability decreased on acylation. Bulk density increased due to modification but in vitro digestibility was not affected.

Item Type: Article
Uncontrolled Keywords: MEAL-; cottonseed flour, acetylation & functional properties of; cottonseed flour, succinylation & functional properties of; COTTONSEEDS-; acetylation & functional properties of cottonseed flour; succinylation & functional properties of cottonseed flour
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2016 10:45
Last Modified: 21 Jun 2016 10:45
URI: http://ir.cftri.com/id/eprint/6742

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