Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Abstract

Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m 2 /g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders.

Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method

“…The functional characteristics of myofibrillar proteins may be affected by charge, which may be modified by ionic strength of solvents or buffers. Rudra, Sethi, Jha, & Kumar (2016) reported that ZP was concentration dependent as well as method of protein isolate preparation. It has been reported that the colloids such as proteins with high ZP (negative or positive) electrically stable, while proteins with lower value tend to coagulate (Greenwood & Kendall, 1999;Hanaor, Michelazzi, Leonelli, & Sorrell, 2012).…”

Health Benefits and Industrial Applications of Functional Cowpea Seed Proteins

“…The amino acid profile makes cowpea protein unique and of unquestionable quality [10]. The functional attributes of proteins like gelation, foaming, emulsification, thickening also drive the incorporation of isolated proteins in various foods like mayonnaise, baked foods and beverages [33]. The manner of converting the isolated proteins into powders also determines their functional properties [34].…”

“…The therapeutic (or health) benefit of cowpea is principally attributed to its high protein, carbohydrate content as well as essential amino acids [54]. Cowpea proteins serve as an important ingredient in developing foods for all segments of population, however the functionality of proteins also assists in texture designing of foods [33]. Furthermore, consumption of cowpea and other grain legumes protein has been linked to reduce plasma low density lipoprotein, as well as incidences of cardiovascular diseases and some types of cancer [22,55,56].…”

Rendimiento de la planta de frijol caupí [Vigna unguiculata (L.) Walp] y calidad nutricional en los sistemas de cultivo intercalado de frijol caupí y sorgo

“…Resultantly, expensive protein supplements need to be provided which result in slicing of economic returns. In addition, ruminants population is increasing globally which necessitate producing huge quantities of nutritional and cheaper forage throughout the year (7,8) . Thus, intercropping cereals with legumes might lead to achieve the dual purpose of obtaining higher quantities of forage with improved nutritional quality.…”

“…Thus, in sorghum-cowpea intercropping systems, the real challenge lies in preventing the drastic reduction in the yield and quality of forage cowpea. Various studies have reported contrasting results about the efficacy of strip intercropping system where separate strips of component crops were maintained (8,21,22) . But, there have rarely been any field investigation regarding mixed strip intercropping system entailing rows of component crops in the same strip.…”