Effect of succinylation of oil palm protein concentrates on the functional properties

RESUMO

Defatted kernel flour of oil palm, grounded to 60 mesh, was taken as raw material to produce protein concentrates (70.8) protein) which were succinylated at different levels (0.05; 0.2 and 0.6). The extent of acylation was measured as percentage of lysine modification reaching values from 18.4 to 48.6. Protein concentrate functional properties were determined Water solubility (pH 2-10); water absorption (320); oil absorption (2.2 ml oil/g), emulsion activity and emulsion stability (28-46). The functional properties were enhanced by succinylation if compared with the untreated protein concentrate, however, "in vitro" digestibility was not affected, by succinylation. In summary, the results of this study indicate that acylation using succinyl anhydride can improve the functional properties of oil palm protein concentrate over those without such treatment.