FUNCTIONAL-PROPERTIES OF SOME SUCCINYLATED PROTEIN PREPARATIONS

Three different protein preparations: wheat gluten, zein and egg albumin were modified using succinic anhydride and protein at a ratio of 3 : 1 (w/w). Comparing the three proteins investigated it was stated that according to the extent of modification (succinylation) the following ascending order was observed: gluten, zein, egg albumin. Improvement in the protein solubility, emulsifying capacity and foam properties was more significant in the case of succinylated gluten than the succinylated other two types of proteins especially egg albumin.