Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate

Nahrung - Food

Volumn 48, Issue 2, 2004, Pages 129-136

  Lawal, O S ^b   Adebowale, K O ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b OLABISI ONABANJO UNIVERSITY   (Nigeria)

Author keywords

Acetylation; Mucuna bean; Succinylation

Indexed keywords

SODIUM BROMIDE; SODIUM CHLORATE; SODIUM CHLORIDE; SODIUM IODATE; SODIUM SULFIDE; SUCCINIC ACID; VEGETABLE PROTEIN;

ABSORPTION; ACETYLATION; ACIDITY; ALKALINITY; ARTICLE; EMULSION; IONIC STRENGTH; ISOELECTRIC POINT; PH; PHYTOCHEMISTRY; PROTEIN CONTENT; SOLUBILITY; VELVET BEAN; WATER ABSORPTION;

ABSORPTION; ACETYLATION; ACYLATION; EMULSIFYING AGENTS; HYDROGEN-ION CONCENTRATION; MUCUNA; OSMOLAR CONCENTRATION; PLANT OILS; PLANT PROTEINS; SOLUBILITY; SUCCINATES; WATER;

MUCUNA; MUCUNA DEERINGIANA; MUCUNA PRURIENS; PHASEOLUS (ANGIOSPERM);

EID: 2342497744     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300384     Document Type: Article

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