Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8019/
JAFC-07-91 |
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| Title |
Effect of acetylation and succinylation on the physicochemical properties of winged bean (Psophocarpus tetragonolobus) proteins.
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| Creator |
Narayana, K.
Narasinga Rao, M. S. |
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| Subject |
14 Physical properties
22 Legumes-Pulses |
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| Description |
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.
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| Date |
1991
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/8019/1/JAFC_1991_259-.pdf
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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