Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415713 | Innovative Food Science & Emerging Technologies | 2016 | 9 Pages |
Abstract
The comparison between treatments (one traditional and one corresponding to an emerging technology) gives information about the possibility of obtaining modified proteins for different functional purposes. The modified cowpea protein isolates may be used in beverages because of high solubility, in desserts because of gel formation capacity and/or as additives in other foodstuff because of improved water holding capacity. This knowledge would increase the added value of a local production currently marketed without processing.
Keywords
High hydrostatic pressure treatmentWHCLGCCPISΔH2-MEη*A10λmax2-mercaptoethanolsodium dodecyl sulfate-polyacrylamide gel electrophoresisSDS-PAGESolubilityThermal treatmentsDenaturation temperatureANSFluorescence intensityWater holding capacityThermal treatmentSurface hydrophobicityMolecular weightApparent viscosityLegume protein
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
F. Peyrano, F. Speroni, M.V. Avanza,