Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate
Summary. Researchers modified mucuna bean protein concentrate through acetylation and succinylation to improve its functional properties. Modified proteins showed better solubility, water absorption, and emulsifying capacity compared to unmodified protein, with succinylated versions performing best. These chemical modifications make mucuna protein more suitable for food applications across varying pH and salt conditions.
Cite this article
Lawal, O. S., & Adebowale, K. O.. (2004). Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate. Food / Nahrung. https://doi.org/10.1002/food.200300384
Lawal, Olayide S., and Kayode O. Adebowale. “Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate.” Food / Nahrung, 2004. https://doi.org/10.1002/food.200300384.
Lawal, Olayide S., and Kayode O. Adebowale. 2004. “Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate.” Food / Nahrung. https://doi.org/10.1002/food.200300384.
@article{lawal-2004-effect-acetylation-succinylation-solubility-profile,
title = {Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate},
author = {Olayide S. Lawal and Kayode O. Adebowale},
journal = {Food / Nahrung},
year = {2004},
doi = {10.1002/food.200300384},
url = {https://doi.org/10.1002/food.200300384}
}
TY - JOUR TI - Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (<i>Mucuna pruriens</i>) protein concentrate AU - Olayide S. Lawal AU - Kayode O. Adebowale JO - Food / Nahrung PY - 2004 DO - 10.1002/food.200300384 UR - https://doi.org/10.1002/food.200300384 ER -
Details
- DOI
- 10.1002/food.200300384
- Countries
- Nigeria
- Regions
- Africa
- Categories
- food-systems, general-innovation
- Added
- 2026-04-28