Functional properties of protein isolate from cowpea (Vigna unguiculata L. Walp.)

Authors :: Horax, R
Hettiarachchy,N.S
Chen, P
Jalaluddin,M
Source :: Journal of Food Science. March, 2004, Vol. 69 Issue 2, p119, 3 p.
Publication Year :: 2004
Abstract: The functional properties of protein isolates prepared from three cowpea varieties and two soybean varieties in each of 2y are determined. It is observed that both cowpea protein isolate and soy protein isolate showed a u-shaped curve for solubility occurring at ph 4.5.

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

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