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Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)

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@article{IJASEIT377,
   author = {Yuli Witono and Choirul Anam and Herlina Herlina and Agustia Dwi Pamujiati},
   title = {Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {4},
   number = {2},
   year = {2014},
   pages = {94--98},
   keywords = {Cowpea Protein Isolate, Chemical And Functional Properties, 7s And 11s Globulin.},
   abstract = {

Cowpea (Vigna unguiculata) is potentially used as food ingredient since it has high protein content around 25%. This study was focused on the observation of the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolate (SPI) commercial with three repetitions in each parameter, then the data were analyzed descriptively. The results showed that CPI has the chemical properties of the moisture content, ash content, and carbohydrate content, which value is smaller than the value of SPI respectively 7.97%, 1.75%, 1.21%. CPI has protein and fat content which is higher, compared to SPI with consecutive values 88.06% and 1.05%. CPI contains more 7S globulin fraction compared with 11S and inversely related to SPI. CPI has functional properties including maximum solubility at pH 8, smaller foam capacity and higher foam stability than the value of SPI successive 68 ml/g and 8%, lower OHC and WHC than SPI at successive 84.89% and 136.61%, lower emulsion capacity and higher emulsion stability than the value of SPI with consecutive 2.41 m2/g and 78.15 hours, lower than the gelation of SPI with a value of 4 gf. CPI has a major fraction of protein bands with molecular weight of 59.11 kDa and 54.22 kDa, while the fraction of SPI has major protein bands with molecular weight of  50.66 kDa and 57.02 kDa.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=377},    doi = {10.18517/ijaseit.4.2.377} }

EndNote

%A Witono, Yuli
%A Anam, Choirul
%A Herlina, Herlina
%A Dwi Pamujiati, Agustia
%D 2014
%T Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)
%B 2014
%9 Cowpea Protein Isolate, Chemical And Functional Properties, 7s And 11s Globulin.
%! Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)
%K Cowpea Protein Isolate, Chemical And Functional Properties, 7s And 11s Globulin.
%X 

Cowpea (Vigna unguiculata) is potentially used as food ingredient since it has high protein content around 25%. This study was focused on the observation of the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolate (SPI) commercial with three repetitions in each parameter, then the data were analyzed descriptively. The results showed that CPI has the chemical properties of the moisture content, ash content, and carbohydrate content, which value is smaller than the value of SPI respectively 7.97%, 1.75%, 1.21%. CPI has protein and fat content which is higher, compared to SPI with consecutive values 88.06% and 1.05%. CPI contains more 7S globulin fraction compared with 11S and inversely related to SPI. CPI has functional properties including maximum solubility at pH 8, smaller foam capacity and higher foam stability than the value of SPI successive 68 ml/g and 8%, lower OHC and WHC than SPI at successive 84.89% and 136.61%, lower emulsion capacity and higher emulsion stability than the value of SPI with consecutive 2.41 m2/g and 78.15 hours, lower than the gelation of SPI with a value of 4 gf. CPI has a major fraction of protein bands with molecular weight of 59.11 kDa and 54.22 kDa, while the fraction of SPI has major protein bands with molecular weight of  50.66 kDa and 57.02 kDa.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=377 %R doi:10.18517/ijaseit.4.2.377 %J International Journal on Advanced Science, Engineering and Information Technology %V 4 %N 2 %@ 2088-5334

IEEE

Yuli Witono,Choirul Anam,Herlina Herlina and Agustia Dwi Pamujiati,"Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)," International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 2, pp. 94-98, 2014. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.4.2.377.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Witono, Yuli
AU  - Anam, Choirul
AU  - Herlina, Herlina
AU  - Dwi Pamujiati, Agustia
PY  - 2014
TI  - Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 4 (2014) No. 2
Y2  - 2014
SP  - 94
EP  - 98
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Cowpea Protein Isolate, Chemical And Functional Properties, 7s And 11s Globulin.
N2  - 

Cowpea (Vigna unguiculata) is potentially used as food ingredient since it has high protein content around 25%. This study was focused on the observation of the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolate (SPI) commercial with three repetitions in each parameter, then the data were analyzed descriptively. The results showed that CPI has the chemical properties of the moisture content, ash content, and carbohydrate content, which value is smaller than the value of SPI respectively 7.97%, 1.75%, 1.21%. CPI has protein and fat content which is higher, compared to SPI with consecutive values 88.06% and 1.05%. CPI contains more 7S globulin fraction compared with 11S and inversely related to SPI. CPI has functional properties including maximum solubility at pH 8, smaller foam capacity and higher foam stability than the value of SPI successive 68 ml/g and 8%, lower OHC and WHC than SPI at successive 84.89% and 136.61%, lower emulsion capacity and higher emulsion stability than the value of SPI with consecutive 2.41 m2/g and 78.15 hours, lower than the gelation of SPI with a value of 4 gf. CPI has a major fraction of protein bands with molecular weight of 59.11 kDa and 54.22 kDa, while the fraction of SPI has major protein bands with molecular weight of  50.66 kDa and 57.02 kDa.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=377 DO - 10.18517/ijaseit.4.2.377

RefWorks

RT Journal Article
ID 377
A1 Witono, Yuli
A1 Anam, Choirul
A1 Herlina, Herlina
A1 Dwi Pamujiati, Agustia
T1 Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 4
IS 2
YR 2014
SP 94
OP 98
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Cowpea Protein Isolate, Chemical And Functional Properties, 7s And 11s Globulin.
AB 

Cowpea (Vigna unguiculata) is potentially used as food ingredient since it has high protein content around 25%. This study was focused on the observation of the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolate (SPI) commercial with three repetitions in each parameter, then the data were analyzed descriptively. The results showed that CPI has the chemical properties of the moisture content, ash content, and carbohydrate content, which value is smaller than the value of SPI respectively 7.97%, 1.75%, 1.21%. CPI has protein and fat content which is higher, compared to SPI with consecutive values 88.06% and 1.05%. CPI contains more 7S globulin fraction compared with 11S and inversely related to SPI. CPI has functional properties including maximum solubility at pH 8, smaller foam capacity and higher foam stability than the value of SPI successive 68 ml/g and 8%, lower OHC and WHC than SPI at successive 84.89% and 136.61%, lower emulsion capacity and higher emulsion stability than the value of SPI with consecutive 2.41 m2/g and 78.15 hours, lower than the gelation of SPI with a value of 4 gf. CPI has a major fraction of protein bands with molecular weight of 59.11 kDa and 54.22 kDa, while the fraction of SPI has major protein bands with molecular weight of  50.66 kDa and 57.02 kDa.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=377 DO - 10.18517/ijaseit.4.2.377