On the gelation of Vicia faba protein in dependence on the acetylation degree

Abstract

Using the method of mathematical planning of experiments and taking thc shear modulus of the gels as an equivalent ofthegelationdegree. theconditionsofthethermaldenaturation at the maximum shear modulus were found to be TD 2 I00 C and fD o 60 min for the non-acetylated C'icio fnbo protein and TD =z 100 'C and to 4 40 min for the acetylated Viciafiha protein. On these conditions the dependence of the shear modulus ( G ) on the protein concentration ( C ) is expressed by exponential functions G = K . C" and 6' = z . c4 ". respectively.By an increasing acetylation of the Viciofaba protein the shear modulus, the thickness of the many-line chains, and the net density of gels are increased; the same is \slid for the shear modulus and the masking of disulfde groups hy an increasing concentration of non-acetylated and acetylated Vicia fnha proteins.

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

“…(2018); 16, Felix, Lopez‐Osorio, Romero, and Guerrero (2018); 17, Makri, Papalamprou, and Doxastakis (2005); 18, Schmandke et al. (1981); 19, Schneider, Schultz, and Schmandke (1985); 20, Schwenke et al. (1991); 21, Schwenke, Dudek, Mothes, Raab, and Seifert (1993); 22, Krause, Mothes, and Schwenke (1996); 23, Schwenke, Knopfe, Seifert, Görnitz, and Zirwer (2001); 24, Schwenke, Rauschal, and Robowsky (1983); 25, Eckert et al.…”

Dependence of Thermal Properties as Well as Network Microstructure and Rheology on Protein Concentration for Ovalbumin and Vicilin

“…Traditionally, heat induced networks have been reported from a wide variety of food proteins including muscle, milk, egg white and to a lesser extent plant proteins, particularly soybean (Kinsella 1976). More recently, other plant proteins have also been considered in terms of their potential for network formation; these include peanut (Tombs, 1974;Kella and Poola, 1985), sesame (Lakshmi and Nandi 1979;Hasegawa et al 1985) oat (Ma and Hanvalkar 1987;Ma et al 1988), rapeseed or canola (Gill and Tung, 1978;Voutsinas et al 1983 Paulson and Tung 1989), field peas and fababean (Fleming et al 1975;Schmandke et al 1981;Voutsinas et al 1983). To effectively use proteins in this capacity, particularly some of the more novel plant proteins, it is necessary to understand the factors which contribute to network development.…”

Digestibility and Dietary Quality of Nonacetylated and Acetylated <i>Vicia faba </i>Proteins in Maintenance

“…For example, 1 The authors are grateful to Dr. K. Adam for help with l5N analysis. acetylation of Vicia faba protein improves the characteristics of gels formed by thermal denaturation [12,13].…”