H. Schmandke
Abstract
Abstract It was demonstrated the unfolding of the protein structure by acetylation of faba bean protein isolate. The corresponding changes with regard to the flow, emulsifying and gelifying behaviour of aqueous protein solutions are described.
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Abstract It was demonstrated the unfolding of the protein structure by acetylation of faba bean protein isolate. The corresponding changes with regard to the flow, emulsifying and gelifying behaviour of aqueous protein solutions are described.
Key concepts: Vicia faba, Acetylation, Aqueous solution, Chemistry, Food protein, Botany, Biochemistry, Biology