Partially deamidated oilseed proteins and process for the prepar

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Plant proteins – e.g. – derived from legumes – algae or...

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426656, 530378, A23J 112, A23J 114

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048249408

ABSTRACT:
Partially deamidated oilseed proteins having improved functionality for food use are prepared by partial hydrolysis of oilseed proteins with long chain alkylsulfate, alkanesulfonate, or arylsulfonate catalysts under conditions which minimize hydrolysis of the peptide bonds.

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Paulson, Jack C., et al., J. American Chemical Society, 75, 2039, (1953).
Whitaker, John R. and F. E. Deatherage, American Chemical Society, 77, 3360, (1955).
Meyerson, Laurence R. et al., Analytical Biochemistry, 86, 287, (1978).
Adler-Nissen, Jens, Journal Agricultural and Food Chemistry, 27, 1256, (1979).
Mellon, Edward F., et al., Journal American Oil Chemists, 69, 827, (1947).
McWatters and John P. Cherry, J. Food Sci., 42, 1444, (1977).
Zarins, Z. M. and J. P. Cherry, J. Food Sci., 46, 1855, (1982).

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