Effect of Succinylation on the Functional Properties of Clover White Leaf Protein Concentrate

Abstract

In order to improve the functional properties of white leaf protein concentrate from white clover (Trifolium repens), the leaf protein concentrate was succinylated to different levels and its functional properties were examined. The succinylation improved all the properties examined here (nitrogen solubility, heat coagulability, water hydration, oil absorption, bulk density, emulsifying activity, emulsion stability, foam expansion and foam stability) and several properties are linearly changed with the degree of lysine modification.