ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rapeseed flour was treated with various levels of acetic anhydride to produce flours with 35, 70, and 90% of the ε-amino groups of lysine acetylated. With the extent of acetylation, free phenolic acids ranged from 86 to 35 mg/100g, phenolic acids from hydrolyzed esters ranged from 1.51 to 340 mg/100g, and no insoluble-bound phenolic acid was found. With the extent of acetylation, an increase in rapeseed flour was less susceptible to tryptic and peptic hydrolysis and an increament of water- soluble protein fragments corresponding to molecular weights of 3700–4500 and 1600–2100 daltons was observed. However, these peptides were devoid of phenolic constituents. Acetylated rapeseed flours were less susceptible to tryptic and peptic hydrolysis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb05878.x
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