Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate
Joanna Miedzianka , Aleksandra Zambrowicz , Magdalena Zielińska-Dawidziak , Wioletta Drożdż , Agnieszka Nemś
AbstractThe purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.8|
|Keywords in English||pumpkin protein concentrates; acetylation; chemical composition; amino acid profile; in vitro digestibility; SDS-PAGE; functional properties|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 20-04-2021, ArticleFromJournal|
|Publication indicators||= 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
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