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Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

✍ Scribed by R. HORAX; N. S. HETTIARACHCHY; P. CHEN; M. JALALUDDIN

Book ID: 108825706
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 106 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb15501.x

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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