Factors affecting protein extraction from cowpea

Citation
Mh. Abdalla et al., Factors affecting protein extraction from cowpea, J FD SCI M, 38(5), 2001, pp. 532-533
Citations number
9
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
532 - 533
Database
ISI
SICI code
0022-1155(200109/10)38:5<532:FAPEFC>2.0.ZU;2-3
Abstract
Cowpea proteins were extracted using distilled water or ordinary tap water or sodium chloride (NaCl) (0.5 or 1.0 M), at varied extraction times and fl our to solvent ratios. Maximum protein extractability was 81% for distilled and tap water, 76.4 and 78.1% for 0.5 and 1.0 M NaCl, respectively. Optimu m extraction time varied with solvent nature; it was 30 min for water and 1 50 min for NaCl, when the flour to solvent ratio was maintained at 1:25. Th e nitrogen solubility for cowpea proteins was 94.8% at pH 11 and 56% at pH 1. The minimum nitrogen solubility of 11% was obtained at pH 4. The total p rotein content of cowpea was found to be 26.0%.