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Effect of pH on some cooking properties of cowpea (V. unguiculata)

✍ Scribed by A.O. Onigbinde; V. Onobun

Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 256 KB
Volume: 47
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(93)90232-5

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## Abstract The relationship of hydrophobicity and solubility with some functional properties of cowpea protein isolate was determined. Cowpea protein isolate was prepared by alkali extraction followed by precipitation at pH 4.5. The precipitated proteins were then neutralized to pH 7. Heating of t