Functional properties of the system gelatine/Vicia fabaprotein in dependence on the acetylation degree of theVicia fabaprotein

摘要

AbstractBy acetylation ofVicia fabaprotein it becomes in aqueous solution compatible with gelatine up to a substitution degree of about 50. The swellability and brittleness of foils and the viscosity of aqueous solution ofVicia fabaprotein are increased by its acetylation and these changes can be observed in mixtures of gelatine with acetylatedVicia fabaprotein, too. A heat denaturation of aqueous solutions of acetylatedVicia fabaprotein or mixtures with gelatine leads to an increase of the viscosity; all these solutions show pseudo‐plastic flow behaviou