Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.) |
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| Authors: | R. HORAX N. S. HETTIARACHCHY P. CHEN M. JALALUDDIN |
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| Affiliation: | Authors Horax and Hettiarachchy are with the Dept. of Food Science, Univ. of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704. Author Chen is with the Dept. of Crop, Soil, and Environmental Sciences, Univ. of Arkansas, Fayetteville, Ark. Author Jalaluddin is with the Dept. of Agriculture, Univ. of Arkansas at Pine Bluff, Pine Bluff, Ark. Direct inquiries to author Hettiarachchy (E-mail: ). |
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| Abstract: | ABSTRACT: Functional properties of protein isolates prepared from 3 cowpea varieties and 2 soybean varieties in each of 2 y were determined. Both cowpea protein isolate (CPI) and soy protein isolate (SPI) showed a u-shaped curve for solubility with the minimum solubility occurring at pH 4.5. The CPI had lower emulsifying activity than SPI but was similar in stability. Foaming capacity and foaming stability ranged from 58.6 to 60.2 mL and 63.7 to 64.4 min for CPI and from 31.9 to 33.0 mL and 43.4 to 45.0 min for SPI, respectively. Gels were formed at 70 °C for 40 min and 30 min for CPI (12%) and SPI (10%), respectively. The CPI needs modification to enhance functional properties for potential application in food products. |
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| Keywords: | cowpea protein isolate functionality |
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