Summary
The emulsifying and foaming properties of native and modified 2S albumins were studied relative to flocculation and creaming kinetics, resistance to coalescence, foam formation and stability. Native 2S albumins were devoid of foaming properties, and the methionine-rich albumin fraction was much more efficient than other albumins in stabilizing emulsions. After partial chemical deamidation, 2S albumin solutions were able to foam, although the foams were not stable. Resistance to coalescence of emulsions was improved. However, the greatest effects on functional properties were obtained in the presence of a reducing agent. In these conditions, very dense foams were formed which had moderate stability. Emulsions were very stable: flocculation-creaming was very limited with methionine-poor as with methionine-rich albumins, and resistance to coalescence was very high.
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© 1998 Springer-Verlag Berlin Heidelberg
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Popineau, Y., Tatham, A.S., Shewry, P.R., Marion, D., Guéguen, J. (1998). 2S Sunflower Albumins: Functional Properties of Native and Modified Proteins. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_22
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DOI: https://doi.org/10.1007/978-3-662-03720-1_22
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-03722-5
Online ISBN: 978-3-662-03720-1
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