Abstract
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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