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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 1
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Original Article

Some Physicochemical and Functional Properties of Cowpea (Vigna Unguiculata) Isoelectric Protein Isolate as a Function of PH and Salt Concentration

R. E. Aluko Department of Food Science, University of Guelph, Guelph, Ontario, NIG 2W1, Canada
&
R. Y. Yada Department of Food Science, University of Guelph, Guelph, Ontario, NIG 2W1, Canada
Pages 31-39 | Published online: 06 Jul 2009

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Muhammad Asif, LloydW. Rooney, Rashida Ali & MianN. Riaz. (2013) Application and Opportunities of Pulses in Food System: A Review. Critical Reviews in Food Science and Nutrition 53:11, pages 1168-1179.
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Articles from other publishers (20)

Fatimah Makki Dahham & Wedad Fadhil Abas. (2023) Study Functional Properties of the Isolated Protein from Germinated Mung. IOP Conference Series: Earth and Environmental Science 1158:11, pages 112020.
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Robert D. Phillips, Firibu Kwesi Saalia & Nicole Sharon Affrifah. 2022. Dry Beans and Pulses. Dry Beans and Pulses 331 358 .
Fatemeh Keivaninahr, Pravin Gadkari, Khaled Zoroufchi Benis, Mehmet Tulbek & Supratim Ghosh. (2021) Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis. RSC Advances 11:20, pages 12117-12135.
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Moses Kwaku Golly, Haile Ma, Duan Yuqing, Liu Dandan, Janet Quaisie, Jamila Akter Tuli, Benjamin Kumah Mintah, Courage Sedem Dzah & Percival Delali Agordoh. (2020) Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut ( Juglans regia L.) meal . Journal of Food Biochemistry 44:6.
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Yejun Deng, Lixin Huang, Caihong Zhang, Pujun Xie, Jiang Cheng, Xiaojie Wang & Shouhai Li. (2019) Physicochemical and functional properties of Chinese quince seed protein isolate. Food Chemistry 283, pages 539-548.
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Cansu Ekin Gumus, Eric Andrew Decker & David Julian McClements. (2017) Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins. Food Biophysics 12:2, pages 186-197.
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Sunday A. Malomo, Rong He & Rotimi E. Aluko. (2014) Structural and Functional Properties of Hemp Seed Protein Products. Journal of Food Science 79:8, pages C1512-C1521.
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Fengru Liu, Zhengxing Chen, Li Wang & Ren Wang. (2013) Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. International Journal of Food Science & Technology 48:7, pages 1490-1497.
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Robert D. Phillips. 2012. Dry Beans and Pulses Production, Processing and Nutrition. Dry Beans and Pulses Production, Processing and Nutrition 235 259 .
N. S. Sampath Kumar, R. A. Nazeer & R. Jai Ganesh. (2011) Functional properties of protein hydrolysates from different body parts of horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Mediterranean Journal of Nutrition and Metabolism 5:2, pages 105-110.
Crossref
Jihad‐René Albani. 2007. Encyclopedia of Analytical Chemistry. Encyclopedia of Analytical Chemistry.
Abayomi P. Adebiyi & Rotimi E. Aluko. (2011) Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chemistry 128:4, pages 902-908.
Crossref
E.J. Kang, A.L. Hunt & J.W. Park. (2008) Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles. Journal of Food Science 73:5, pages C347-C355.
Crossref
Yi-Chen Chen & Jacek Jaczynski. (2007) Protein Recovery from Rainbow Trout ( Oncorhynchus mykiss ) Processing Byproducts via Isoelectric Solubilization/Precipitation and Its Gelation Properties As Affected by Functional Additives . Journal of Agricultural and Food Chemistry 55:22, pages 9079-9088.
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SUPAWAN THAWORNCHINSOMBUT & JAE W. PARK. (2007) EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES. Journal of Food Biochemistry 31:4, pages 427-455.
Crossref
SUPAWAN THAWORNCHINSOMBUT & JAE W. PARK. (2005) ROLE OF IONIC STRENGTH IN BIOCHEMICAL PROPERTIES OF SOLUBLE FISH PROTEINS ISOLATED FROM CRYOPROTECTED PACIFIC WHITING MINCE. Journal of Food Biochemistry 29:2, pages 132-151.
Crossref
SUPAWAN THAWORNCHINSOMBUT & JAE W. PARK. (2004) ROLE OF pH IN SOLUBILITY AND CONFORMATIONAL CHANGES OF PACIFIC WHITING MUSCLE PROTEINS. Journal of Food Biochemistry 28:2, pages 135-154.
Crossref
R.E. Aluko. 2004. Proteins in Food Processing. Proteins in Food Processing 323 351 .
Hiroyuki Tomotake, Iwao Shimaoka, Jun Kayashita, Misao Nakajoh & Norihisa Kato. (2002) Physicochemical and Functional Properties of Buckwheat Protein Product. Journal of Agricultural and Food Chemistry 50:7, pages 2125-2129.
Crossref
Shuryo Nakai & Yasumi Horimoto. 2007. Encyclopedia of Analytical Chemistry. Encyclopedia of Analytical Chemistry.

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