Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobici...

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Detalles Bibliográficos
Autores principales: Qazanfarzadeh, Zeinab, Kadivar, Mahdi, Shekarchizadeh, Hajar, Porta, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998593/
https://www.ncbi.nlm.nih.gov/pubmed/33804582
http://dx.doi.org/10.3390/foods10030515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998593/
https://www.ncbi.nlm.nih.gov/pubmed/33804582
http://dx.doi.org/10.3390/foods10030515

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