Contribution to the characterization of acetylated protein fractions of vicia faba in view of their functional properties

Whilst the emulsifying properties of the protein fraction of vicia faba are almost independent on the acetylation degree, the shear modulus of the gels produced by heat denaturation increases at first with increasing acetylation degree, decreases with further increase of the acetylation, and comes finally to zero for very high acetylation degrees. By changes of pH and by influence of added NaCl, CaCl₂, AlCl₃, and starch, the shear modulus of gels of acetylated protein fractions of vicia faba can be increased, by addition of sunflower oil it can be decreased. On the base of studies on the fraction profile and on the changes of the content of sulfhydryl and disulfide groups of the protein fractions of vicia faba and the corresponding gels in dependence on the acetylation degree, an interpretation of the results is given.