Authors: Lawrence A. Arogundade, Catherine O. Eromosele, Ighodalo C. Eromosele, Oladipo Ademuyiwa
LWT – Food Science and Technology 45 (2012) 58 – 64
Abstract 
The yield stresses were 0.270, 0302 and 0.320 Pa for acetylated, succinylated and dextran conjugated protein respectively.  Activation energy of acetylated and succinylated protein were in the range 6.2-8.2 and 2-5.4J mol1 respectively.  Thus acetylation of S. stenocarpa protein made its dispersion viscositymore susceptible to temperature change than succinylation.  These results suggest that acylation and dextran conjugation of African yam bean (S. stenocarpa) protein produce protein species with different rheological properties.The molecular weight distribution and rheological properties of acetylated, succinylated and dextran conjugated African yam bean (sphenostylis stenocarpa) proteins dispersion were studied Succinylation of the protein showed the three prominent electrophoretic bands of the unmodified protein but all tile bands disappeared with acetylation. Immobile band characterized dextran conjugated S. stenocarpa electrophoregram.  The flow behavior indices (n) of these modified S. stenocarpa protein dispersions were in the range 0.03-022.  This is an indication that they were pseudoplastic in nature. This pseudoplastic nature was maintained in ionic media 0.05-0.5 mol dm 3, pH 3-8 and temperature range of 27-75 0C.

Download PDF