The Effect of pH on Foaming Properties of Cowpea (Vigna ungiculata L.walp) Flour and Protein Isolates

Abstract

Citation: Khalid II, Elhardallou SB (2015) The Effect of pH on Foaming Properties of Cowpea (Vigna ungiculata L.walp) Flour and Protein Isolates. J Nutr Food Sci 5: 385. AbstractThe effect of pH on foaming properties on cowpea (Vigna ungiculata) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and cowpea protein isolates (CPI) obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitation was studied. The protein % was found to be 22.3% in (WCF) and 26% in (DDCF) flour, while 75 and 76% for CPIA and CPIB respectively. The foaming capacity (FC) and foam stability (FS) were greatly affected by pH values. FC of DDCF and CPIB showed minimum level at pH 2.0 while CPIA at pH 4.0. However, the FS of DDCF was highest at pH 5.0 while CPIA and CPIB were less stable. CPIB have poor FS compared to CPIA at all pH ranges (2-12). Maximum FS was observed at pH 9.0 for DDCF which remain stable up to standing period of 2 hr. CPIA form foam with highest initial volume and maximum FS was observed at pH 9.0. FC of all products was found to be higher at alkaline region of pH compared to acidic side. Defattening markedly increase the FC in the flours.

Effect of processing methods on foam properties and application of lima bean (Phaseolus lunatusL.) aquafaba in eggless cupcakes

“…There were no statistically significant differences in foam volume expansion and stability between the LBA at pH 5 and LBA without adjusted pH, but the two foam properties were at their lowest level at pH 4 (Table 2). The results are similar to those of Khalid and Elhardallou (2015) regarding cowpea powder ( Vigna unguiculata L. Walp.).…”

“…This leads to a significant decrease of foam volume expansion. According to Khalid and Elhardallou (2015), the foam properties have the lowest values (with a statistically significant difference) at pH 4 because connections of protein molecules are loose at the isoelectric point (pI) and electrostatic repulsion is reduced.…”

“…At that time, hydrophobic interactions are weakened but protein flexibility increases. This enables the protein to diffuse faster to air-liquid interfaces to enclose air and enhance foaming (Khalid & Elhardallou, 2015).…”

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

“…A more homogenous system with well-defined particle size was observed at pH 11.5. Normally, the solubility is directly linked to the foam capacity, where proteins with superior foaming properties also possess high solubility, enhancing the protein unfolding and flexibility, thereby allowing the protein to diffuse more rapidly to the air-water interface (Khalid & Elhardallou, 2015). The formation of an interfacial protein film at the air-water interface might have been reinforced from possible denaturation of especially PPI from processing (Kristensen et al, 2020) giving rise to more surface hydrophobic sidechains with larger affinity towards the air side, which strengthens the formation of air bubbles (Adebiyi & Aluko, 2011;Kinsella, 1981).…”

Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

“…Therefore, the present review provides an overview of native and modified LP isolates and concentrates to encapsulate and protect food-grade bioactive compounds with different polarity as well as probiotic bacteria. More emphasis is given to the current strategies in formulating microcapsules to achieve the best encapsulation efficiency (EE), physicochemical and thermal stability, storage-dependent probiotic survivability, sensory properties of final products in food systems, and controlled By alkaline extraction of dry pea meal and subsequent isoelectric precipitation (at pH 4.5), centrifugation, the insoluble fraction collection, re-dissolvation (at pH 7.0), and lyophilization Nonallergenic Bajaj et al (2015) High nutrition (rich in essential amino acids) Bajaj et al (2015Bajaj et al ( , 2017 Excellent water-holding and gelation capacities Barać et al (2015) Good fat-absorption capacity Gharsallaoui et al (2012) Ideal emulsification and foaming properties Good solubility in a wide range pH Freitas et al (2004) Relatively ideal emulsification and gelation abilities Horax et al (2004) Excellent foaming capacity and stability Pereira et al (2009) Khalid andElhardallou (2015) High nutritional values Freitas et al (2004) PPC 47 ≤ PrC < 80 Albumin (15% to 25%, 48 and 53 kDa), globulin (65% to 80%), vicilin (186 kDa), Legumin (331 kDa)…”