Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

Figures & data

TABLE 1 Surface hydrophobicity (µg bound BPB) of cowpea and Bambara bean protein concentrates depending on the drying method

Cultivar*		CD	VD	FD
Cowpea	Cw	50.48^a1	35.30^c3	38.26^d2
	Cb	37.37^e1	21.58^g2	22.15^f2
	Cr	28.17^f2	28.12^f2	30.37^e1
	Cbr	28.56^f2	29.56^e12	31.09^e1
Bambara bean	Bw	47.79^b2	36.59^b3	60.94^b1
	Bb	43.21^d2	21.49^g3	48.09^c1
	Br	44.38^c2	43.25^a3	49.19^c1
	Bbr	50.82^a2	31.95^d3	71.92^a1

Means in column with different superscript letters and in rows with superscript numbers are significantly different (p < 0.05);

CD: cabinet drying; VD: vacuum drying; FD: freeze-drying;

*Description about cultivars is included in the “material and methods” section;

BPB: bromophenol blue.

FIGURE 1 Original and self-deconvoluted FTIR spectrum and their curve fitting results of amide I and II of freeze-dried cowpea protein concentrate (for the Cb cultivar).

FIGURE 2 Estimation of the secondary composition of protein concentrates from different cultivars of Bambara bean depending on the drying methods: (a) Loop or Helix, (b) Beta-sheet and, (c) Beta-turn. Values followed by different letters are significantly (p < 0.05) different.

FIGURE 3 Estimation of the secondary composition of protein concentrates from different cultivars of cowpea depending on the drying methods: (a) Loop or Helix, (b) Beta-sheet, and (c) Beta-turn. Values followed by different letters are significantly (p < 0.05) different.

TABLE 2 Emulsifying activity (EA) and emulsion stability (ES) of cowpea and Bambara bean protein concentrates depending on the drying methods

		EA (%)			ES (%)
Cultivar*		CD	VD	FD	CD	VD	FD
Cowpea	Cw	55.66^c1	53.10^a2	55.75^f1	84.38^c2	83.33^b2	98.44^b1
	Cb	55.86^c2	52.68^a3	57.08^bc1	95.16^a2	101.72^a1	101.52^a1
	Cr	61.46^a1	46.02^bc3	56.05^ef2	61.23^d2	15.38^c3	100^ab1
	Cbr	58.26^b1	46.72^bc3	55.22^g2	89.73^b2	7.48^e3	98.43^b1
Bambara bean	Bw	46.90^e2	45.22^c3	56.75^cd1	9.40^f2	11.54^d2	99.22^ab1
	Bb	53.92^d2	33.31^e3	57.33^b1	93.55^a2	17.71^c3	98.46^b1
	Br	38.05^f3	46.96^b2	56.44^de1	13.95^e2	12.96^d2	99.21^ab1
	Bbr	54.51^d2	37.72^d3	58.59^a1	88.19^b2	16.23^c3	90.23^c1

Means in column with different superscript letters and in rows with superscript numbers are significantly different (p < 0.05);

CD: cabinet drying; VD: vacuum drying; FD: freeze-drying;

*Description about cultivars is included in the “material and methods” section.

TABLE 3 Foaming capacity (FC) and foam stability (FS) of cowpea and Bambara bean protein concentrates depending on the drying methods

		FC (%)			FS, 30 min (%)			FS, 60 min (%)
Cultivar*		CD	VD	FD	CD	VD	FD	CD	VD	FD
Cowpea	Cw	264.95^b1	193.84^c3	213.89^c2	155.84^c2	144.45^b3	180.56^c1	145.45^b2	124.70^b3	156.94^c1
	Cb	303.15^a1	216.44^a3	264.17^b2	110.80^e3	158.90^a2	217.02^b1	109.23^e3	132.88^a2	205.70^b1
	Cr	174.36^e2	125.32^e3	271.15^a1	109.19^e2	113.34^d2	251.19^a1	107.63^ef2	108.00^d2	215.61^a1
	Cbr	116.73^f2	108.74^g3	175.50^d1	98.53^f2	100.00^g2	144.92^e1	93.93^g3	100.00^f2	124.50^e1
Bambara bean	Bw	197.44^d1	191.37^d2	153.36^f3	127.69^d2	106.16^f3	135.57^f1	114.45^d2	104.94^e3	126.68^e1
	Bb	197.37^d1	114.09^f3	162.88^e2	186.55^a1	108.45^e3	125.65^g2	154.09^a1	108.45^d3	121.00^f2
	Br	219.29^c1	106.35^h3	152.47^f2	167.71^b1	106.35^f3	149.19^d2	126.49^c2	106.35^de3	142.63^d1
	Bbr	116.95^f3	202.80^b1	151.19^f2	107.72^e3	123.93^c2	141.88^e1	106.16^f2	116.94^c1	118.61^f1

Means in column with different superscript letters and in rows with superscript numbers are significantly different (p < 0.05);

CD: cabinet drying; VD: vacuum drying; FD: freeze-drying;

*Description about cultivars is included in the “material and methods” section.