Rapeseed freeze-dried meal and water-soluble fraction were acylated with
succinic and acetic
anhydride and methylated with formaldehyde at different concentrations
of these reagents, and
changes in phytic acid, phenols, glucosinolate content, and functional
properties were determined.
In general, the greater was the extent of acetylation, the lesser
was the extractability of phytic
acid, phenols, and glucosinolates in both preparations. Water
absorption and fat absorption
capacities were enhanced by acetylation, but succinylated meal absorbed
a maximum amount of oil
at a minimum level of modification. Nitrogen solubility, foaming
capacity, and viscosity were
markedly improved by succinylation. Emulsifying properties were
adversely affected by acylation,
while methylation proved to be stimulatory. Modified water-soluble
fractions had low content of
antinutritional constituents, and acylated extracts showed better
emulsifying and foaming properties.
Keywords: Antinutritional factors; chemical modification; functional
properties; rapeseed meal;
water-soluble fraction
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