caa a22 4500 465796877 CHVBK 20180323112040.0 cr unu---uuuuu 170327e19900801xx s 000 0 eng 10.1007/BF02540761 doi (NATIONALLICENCE)springer-10.1007/BF02540761 Functional and nutritional properties of acylated rapeseed proteins [Elektronische Daten] [R. Ponnampalam, J. Delisle, Y. Gagne, J. Amiot] Rapeseed flour was acylated to various degrees with acetic and succinic anhydrides to produce acetylated rapeseed protein concentrates (SRPC) and succinylated rapeseed protein concentrates (SRPC), respectively. With both acylating agents, approximately 5-82% (ARPC-5 to ARPC-82) and 5-56% (SRPC-5 to SRPC-56) of ε-amino groups of lysine were acylated. Changes in functional properties were monitored; nitrogen solubility, emulsifying properties and specific viscosity were improved by acylation. The effects on functional properties were more pronounced with succinylation than acetylation. The nutritive value of succinylated rapeseed protein concentrates was determined and compared with those of unmodified rapessed protein concentrate and rapessed flour. Succinylation reduced the availability of lysine and decreased (p<0.05) the net protein ratio (NPR) and apparent digestibility coefficient (ADC) of nitrogen in rapessed protein concentrates. Supplementation of SRPC with lysine improved the NPR compared to that of SRPC-56. AOCS Press, 1990 Rapeseed protein nationallicence acetylation nationallicence succinylation nationallicence acylation nationallicence functional properties nationallicence nutritional evaluation nationallicence canola flour nationallicence rapessed flour nationallicence Ponnampalam R. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut Delisle J. Groupe de Recherche en Sciences et Technologie du Lait (STELA), Université Laval, G1K 7P4, Quebéc, Canada aut Gagne Y. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut Amiot J. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/8(1990-08-01), 531-536 0003-021X 67:8<531 1990 67 11746 https://doi.org/10.1007/BF02540761 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540761 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ponnampalam R. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut NATIONALLICENCE 700 1- Delisle J. Groupe de Recherche en Sciences et Technologie du Lait (STELA), Université Laval, G1K 7P4, Quebéc, Canada aut NATIONALLICENCE 700 1- Gagne Y. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut NATIONALLICENCE 700 1- Amiot J. Departément de Sciences et Technologie des Aliments, Université Laval, G1K 7P4, Quebéc, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/8(1990-08-01), 531-536 0003-021X 67:8<531 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer