BEUCHAT
Functional and Electrophoretic Characteristics of Succinylated Peanut Flour Protein Larry R. Beuchat
Defatted peanut flour protein was reacted with various amounts of succinic anhydride at pH 7.4-8.0. The functional and electrophoreticproperties of treated flour were examined. Modifications as compared to untreated flour were as follows: electrophoretic mobility of major protein components in polyacrylamide gels was retarded and dissociation into subunits was observed; nitrogen solubility decreased at pH
