caa a22 4500 463156900 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0525-4 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0525-4 Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation [Elektronische Daten] [Olayide Lawal, Modupe Dawodu] African locust bean protein isolate (NPI) was acylated with maleic anhydride at various concentrations. Addition of maleic anhydride at the levels of 0.1, 0.5 and 1.0g/g of protein produced 36.4% (MP1), 43.7% (MP2) and 73.6% (MP3) of maleylated protein isolate, respectively. Water absorption capacity increased after maleylation but oil absorption capacity reduced progressively with increase in level of modification. Results also revealed that gelation capacities reduced after protein modifications. Emulsifying activity (EA) and emulsion stability (ES) increased following protein modification. In addition, corresponding increases in emulsifying properties were observed with increase in degree of modification of the proteins. Maleylation improved the foaming capacity of the native protein. Foaming capacity increased with increases in protein concentration for both native and maleylated protein derivatives while progressive decline in foam stability occurred with increases in level of protein modification. Springer-Verlag, 2006 Maleic anhydride nationallicence Protein isolate nationallicence Modification nationallicence Functional properties nationallicence Lawal Olayide Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146, Hamburg, Germany aut Dawodu Modupe Department of Chemistry and Biochemistry, Bowen University, Iwo, Osun State, Nigeria aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 187-198 1438-2377 226:1-2<187 2007 226 217 https://doi.org/10.1007/s00217-006-0525-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0525-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lawal Olayide Institute of Technical and Macromolecular Chemistry, University of Hamburg, Bundesstr. 45, 20146, Hamburg, Germany aut NATIONALLICENCE 700 1- Dawodu Modupe Department of Chemistry and Biochemistry, Bowen University, Iwo, Osun State, Nigeria aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 187-198 1438-2377 226:1-2<187 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer