Abstract
Interfacial and emulsifying properties of modified field bean protein isolate are investigated as a function of the degree of acetylation. Emulsion droplet-size distributions are found to be sensitive to the degree of acetylation, although tensions at the oil—water interface for unmodified and highly acetylated samples are not very different. Field bean protein forms films of high surface viscosity at the oil—water interface, and the viscosity increases with the degree of acetylation (up to a level of about 60%).
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