2021
DOI: 10.3390/molecules26061575
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Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

Abstract: The 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 … Show more

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Cited by 13 publications
(18 citation statements)
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“…This may be related to the removal of excess modifying reagent (because the acetylated samples were washed 3–5 times). Similar results have been noted for acetylated jack bean protein [ 22 ] and acetylated pumpkin protein concentrate [ 28 ].…”
Section: Resultssupporting
confidence: 88%
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“…This may be related to the removal of excess modifying reagent (because the acetylated samples were washed 3–5 times). Similar results have been noted for acetylated jack bean protein [ 22 ] and acetylated pumpkin protein concentrate [ 28 ].…”
Section: Resultssupporting
confidence: 88%
“…This could be related to washing during the precipitation of the modified proteins. Similar results have been noted for acetylated pumpkin protein concentrate, with the fat content ranging from an average of 9.17 g/100 g before chemical modification to an average of 8.89 g/100 g in the modified pumpkin protein concentrate [ 28 ].…”
Section: Resultssupporting
confidence: 81%
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“…In husbandry, lysine acetylation naturally occurs during the growth of animals and crops [1][2][3] . In food industry, it is intensively added to dietary proteins via chemical reactions, aiming to improve the physicochemical and functional properties of commercialized proteins [4][5][6] . As such, N 6acetyl-L-lysine residues are abundant in dietary proteins.…”
Section: Introductionmentioning
confidence: 99%