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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Functional properties of acetylated and succinylated cowpea protein concentrate and effect of enzymatic hydrolysis on solubility

Martin Alain Mune Mune The Higher Institute of the Sahel, The University of Maroua, P.O. Box 46, Maroua, CameroonCorrespondence[email protected]
,
Samuel René Minka Department of Biochemistry, University of Yaounde I, P.O. Box 812, Younde, Cameroon
&
Israël Lape Mbome Food and Nutrition Research Centre, P.O. Box 6163, Yaounde, Cameroon
Pages 310-317 | Published online: 27 Jan 2011

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Melvin Tan, Malik Adil Nawaz & Roman Buckow. (2023) Functional and food application of plant proteins – a review. Food Reviews International 39:5, pages 2428-2456.
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Articles from other publishers (11)

Georgina L. Heredia-Leza, Luz María Martínez & Cristina Chuck-Hernandez. (2022) Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes 10:2, pages 283.
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Somnath Basak & Rekha S. Singhal. (2022) Succinylation of food proteins- a concise review. LWT 154, pages 112866.
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Fengchao Zha, Jiajia Rao & Bingcan Chen. (2021) Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 3036-3060.
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Mehri Karbasi, Gholamreza Askari & Ashkan Madadlou. (2021) Effects of acetyl grafting on the structural and functional properties of whey protein microgels. Food Hydrocolloids 112, pages 106443.
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Mahmoud Nasrollahzadeh, Zahra Nezafat & Nasrin Shafiei. 2021. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainable Applications. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainable Applications 97 136 .
A.N.A. Aryee, D. Agyei & C.C. Udenigwe. 2018. Proteins in Food Processing. Proteins in Food Processing 27 45 .
Martin Alain Mune Mune & Samuel René Minka. (2017) Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin. Journal of the Science of Food and Agriculture 97:8, pages 2561-2568.
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Martin Alain Mune Mune. (2015) Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates. Journal of Food Processing and Preservation 39:6, pages 2386-2392.
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M. Mune Mune, D. Saxena & S. Minka. (2014) Antioxidant activity of cowpea protein isolate hydrolyzed by pepsin. Acta Alimentaria 43:4, pages 614-622.
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Martin Alain Mune Mune, Samuel René Minka & Israël Lape Mbome. (2014) Optimising functional properties during preparation of cowpea protein concentrate. Food Chemistry 154, pages 32-37.
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Carolina Montanheiro Noronha, Andrea Ferreira Granada, Sabrina Matos de Carvalho, Renata Calegari Lino, Matheus Vinicius de O.B. Maciel & Pedro Luiz Manique Barreto. (2013) Optimization of α-tocopherol loaded nanocapsules by the nanoprecipitation method. Industrial Crops and Products 50, pages 896-903.
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