Preparation and characterization of protein isolate from cowpea (Vigna unguiculata L. Walp.)

Authors :: Horax, R.
Hettiarachchy, N.S.
P. Chen
Jalaluddin, M.
Source :: Journal of Food Science. March, 2004, Vol. 69 Issue 2, p114, 5 p.
Publication Year :: 2004
Abstract: The protein contents of cowpea and soy that are significantly different are studied. It is observed that the characteristics of cowpea (CPI) might be useful to explain its functionalities for application in food systems.

Subjects :: Soy protein -- Research
Cowpea -- Research
Proteins -- Chemical properties
Soybean products -- Research
Business
Food/cooking/nutrition

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