Functional properties of protein isolate from cowpea (Vigna unguiculata L. Walp.)

• Published in: Journal of food science Vol. 69; no. 2; pp. fct119 - fct121
• Main Authors: Horax, R, Hettiarachchy, N.S, Chen, P, Jalaluddin, M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.03.2004; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; cowpea; cowpeas; cultivars; emulsifying properties; foaming; foaming properties; foams; Food industries; Food science; functionality; Fundamental and applied biological sciences. Psychology; gelation; gelling properties; gels; Glycine max; isolate; Legumes; protein; protein isolates; Proteins; Soybeans; Vigna unguiculata; water solubility; isolate; Leguminosae; Dicotyledones; Angiospermae; Vigna unguiculata; protein; Cowpea; Spermatophyta; Protein isolate; functionality; Properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2004.tb15501.x

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.