Protein Isolates from Bambara Groundnut (Voandzeia Subterranean L.): Chemical Characterization and Functional Properties

REFERENCES

• Marcello , D. and Gius , C. 1997 . Legume seeds: Protein content and nutritional value . Field Crops Research , 53 : 31 – 45 .
   Web of Science ®Google Scholar
• Lacroix , B.N. , Assocumou , R.S. and Sangwan , L. 2003 . Effect of vitro direct shoot regeneration systems in Bambara groundnut (Vigna substeranea L) . Plant Cell Report , 21 : 1153 – 1158 .
   PubMedGoogle Scholar
• Paredes-Lopez , O. , Ordorica-Falomir , C. and Carabez-Trejo , A. 1988 . Production of safflower protein isolates: Physicochemical characterization . Food Sci & Technol , 21 : 328 – 333 .
   Google Scholar
• 1990 . AOAC Official Methods of Analysis , 15th , Washington, DC : Association of Official Analytical Chemists .
   Google Scholar
• Henle , T. , Walter , I. , Krause , H. and Klostermeyer , H. 1991 . Efficient determination of individual Maillard compounds in heat-treated milk products by amino acids analysis . Int Dairy J , 1 : 125 – 135 .
   Web of Science ®Google Scholar
• Henle , T. , Schwarzenbolz , U. and Klostermeyer , H. 1997 . Detection and quantification of pentosidine in foods . Z. Lenbensm Unters Forsch , 204 : 95 – 98 .
   Google Scholar
• Sathe , S.K. , Deshpande , S.S. and Salunkhe , D.K. 1982 . Functional properties of winged bean (Psophocarpus tetragonolobus L., DC) proteins . J Food Sci , 47 : 503 – 507 .
   Web of Science ®Google Scholar
• Coffman , C.W. and Garcia , V.V. 1977 . Functional properties and amino acid content of the protein isolate of Mung bean flour . J Food Technol , 12 : 473 – 484 .
   Web of Science ®Google Scholar
• Vani , B. and Zayas , J.F. 1995 . Foaming properties of selected plant and animal proteins . J Food Sci , 60 : 1025 – 1028 .
   Web of Science ®Google Scholar
• Pearce , N. and Kinsella , F. 1978 . Emulsifying properties of proteins: Evaluation by turbidimetric technique . J Agric Food Chem , 26 : 716 – 723 .
   Web of Science ®Google Scholar
• Wu , V. , Hettiarachchy , S. and Qi , M. 1998 . Hydrophobicity, solubility and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration . JAOCS , 75 : 450 – 845 .
   Web of Science ®Google Scholar
• Sathe , S.K. and Salunkhe , D.K. 1981 . Functional properties of great northern bean (Phaseolus vulgaris) proteins: Emulsion, foaming, viscosity and gelation properties . J Food Sci , 46 : 71 – 75 .
   Web of Science ®Google Scholar
• Sathe , S.K. , Ponte , J.G. , Rangnekar , P.D. and Salunkhe , D.K. 1981 . Effects of addition of great northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread . Cereal Chem , 8 : 97 – 100 .
   Google Scholar
• Lane , L.A. 1978 . Simple method for stabilizing protein-sulf-hydryl groups during SDS-gel electrophoresis . Anal Biochem , 86 : 655 – 664 .
   PubMed Web of Science ®Google Scholar
• Escamilla , M.E. , Guzman-Maldonado , S.H. , Cano-Medinal , A. and Gonzalez-Alatorre , G. 2003 . Simplified process for the production of sesame protein concentrate: Differential scanning calorimetry and nutritional, physicochemical, and functional properties . J Sci Food Agric , 83 : 972 – 979 .
   Web of Science ®Google Scholar
• SAS . 1990 . Statistical Analysis Systems Users Guide , Cary, NC : SAS Institute . Vol. I and II, Version 6
   Google Scholar
• Sefa Dedeh , S. and Stanley , D. 1979 . Cowpea proteins 1. Use of response surface methodology in predicting cowpea (Vigna unquiculata) protein extractability . J Agric Food Chem , 27 : 1238 – 1243 .
   PubMed Web of Science ®Google Scholar
• Okezie , B.O. and Bello , A.B. 1988 . Physicochemical and functional properties of winged bean flour and isolates compared with soy isolate . J Food Sci , 53 : 450 – 454 .
   Web of Science ®Google Scholar
• Smith , C.R. , Earle , F.R. , Wolff , I.A and Jones , R. 1959 . Comparison of solubility characteristics of selected seed proteins . J Agric Food Chem , 7 : 132 – 136 .
   Web of Science ®Google Scholar
• Pellet , P.L. and Young , V.R. Nutritional evaluation of protein foods . Report of working group sponsored by the International Union of Nutritional Sciences and the United Nations University World Hunger Programme .
   Google Scholar
• FAO/WHO Protein Quality Evaluation . 1991 . Food and Agricultural Organisation of the United Nations 66 Rome, , Italy
   Google Scholar
• Baldi , G. and Salamini , F. 1973 . Variability of essential amino acid content in seeds of Phaseolus species . Theoretical and Applied Genetics , 43 : 75 – 78 .
   PubMed Web of Science ®Google Scholar
• Kanamori , M. , Ikeuch , T. , Ibuki , F. , Kotaru , M. and Kan , K.K. 1982 . Amino acid composition of protein fractions extracted from Phaseolus beans and the field bean (Vicia faba L.) . J Food Sci , 47 : 1991 – 1994 .
   Web of Science ®Google Scholar
• Laurena , A.C. , Rodriquez , F.M. , Sabino , N.G. , Zamora , A.F. and Mendosa , E.T. 1991 . Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes . Plant Foods for Human Nutrition , 41 : 59 – 68 .
   PubMed Web of Science ®Google Scholar
• Sosulski , F.W. and McCurdy , A.R. 1987 . Functionality of flours, protein fractions and isolates from field peas and faba beans . J Food Sci , 52 : 1010 – 1014 .
   Web of Science ®Google Scholar
• Paredes-Lopez , O. , Ordorica-Falomir , C. and Olivares-Vazquez , M.R. 1991 . Chickpea protein isolates physicochemical, functional and nutritional characterization . J Food Sci , 56 : 726 – 729 .
   Web of Science ®Google Scholar
• Pszczola , D.E. 2002 . Genes and diet. The specialized role ingredients may play . Food Technol , 54 : 82 – 84 .
   Web of Science ®Google Scholar
• Oomah , B.D. 2001 . Flaxseed as a functional food source . J Sci Food Agric , 81 : 889 – 894 .
   Web of Science ®Google Scholar
• Blenford , D.E. 1996 . Use of amino acid and peptides in sports nutrition . International Food Ingredients , 3 : 20 – 23 .
   Google Scholar
• FAO/WHO/UNU . Energy and protein requirements. Report of a joint meeting, WHO, Geneva . Technical Report Series No. 724 . 1985 .
   Google Scholar
• Donna , M. , Klockeman , R.T. and Kevin , A.S. 1997 . Isolation and characterization of defatted canola meal protein . J Agric Food Chem , 45 : 3867 – 3870 .
   Web of Science ®Google Scholar
• Sanchez-Vioque , R. , Clement , A. , Vioque , J. , Bautista , J. and Millan , F. 1999 . Protein isolates from chickpea (Cicer arietinum) chemical composition, functional properties and characterization . Food Chem , 64 : 243 – 273 .
   Web of Science ®Google Scholar
• Prinyawiwatkul , W. , Beuchat , L.R. , McWatters , K.H. and Philips , R.D. 1997 . functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling and fungal fermentation . J Agric Food Chem , 45 : 480 – 486 .
   Web of Science ®Google Scholar
• Kinsella , J. 1976 . Functional proteins of proteins in foods: A survey . J Food Sci , 37 : 219 – 280 .
   Google Scholar
• Hettiarachchy , N.S. , Griffin , V.K. and Gananasambabdam , R. 1996 . Preparation and functional properties of a protein isolate from defatted wheat germ . Cereal Chem , 73 : 363 – 367 .
   Web of Science ®Google Scholar
• Paredes-Lopez , O. and Ordorica-Falomir , C. 1986 . Production of safflower protein isolates: Composition, yield and protein quality . J Sci Food Agric , 37 : 1097 – 1103 .
   Web of Science ®Google Scholar
• Moure , A. , Dominguez , H. and Parajo , J. 2006 . Ultrafiltration of industrial waste liquors from the manufacture of soy protein concentrates . J Chem Technol Biotechnol , 81 ( 7 ) : 1252 – 1258 .
   Web of Science ®Google Scholar
• Paredes-Lopez , O. and Ordorica-Falomir , C. 1986 . Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics . J Sci Food Agric , 37 : 1104 – 1108 .
   Web of Science ®Google Scholar
• Kinsella , J.E. 1979 . Functional properties of soy proteins . JAOCS , 56 : 242 – 258 .
   Web of Science ®Google Scholar
• Subagio , A. 2006 . Characterization of hyacinth bean (Lablab purpureus L., sweet) seeds from Indonesia and their protein isolate . Food Chem , 95 : 65 – 70 .
   Web of Science ®Google Scholar
• Abdel-Aal , E.M. , Shehata , A.A. , El-Mahdy , A.R. and Youssef , M.M. 1986 . Extractability and functional properties of some legume proteins isolated by three different methods . J Sci Food Agric , 37 : 553 – 559 .
   Web of Science ®Google Scholar
• Tjahjadi , C. , Lin , S. and Breene , W.M. 1988 . Isolation and characterization of adzuki bean (Vigna angularis cv. Tanaka) proteins . J Food Sci , 53 : 1438 – 1443 .
   Web of Science ®Google Scholar
• Nakai , S. 1983 . Structure-function relationships of food proteins with emphasis on the importance of protein hydrophobicity . J Agric Food Chem , 31 : 676 – 683 .
   Web of Science ®Google Scholar
• Voutsina , L.P. , Cheung , E. and Nakai , S. 1983 . Relationships of hydrophobicity to emulsifying properties of heat denatured proteins . J Food Sci , 48 : 26 – 32 .
   Web of Science ®Google Scholar
• Lawal , O.S. and Adebowale , K.O. 2004 . Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna (Mucuna pruriens) protein concentrate . Nahrung/Food , 48 : 129 – 136 .
   PubMedGoogle Scholar
• Lawal , O.S. and Adebowale , K.O. 2005 . An assessment of changes in thermal and physicochemical parameters of Jack bean (Canavalia ensiformis) starch following hydrothermal modifications . European Food Res and Technol , 22 : 631 – 638 .
   Google Scholar
• Hutton , C.W. and Campbell , A.M. 1981 . “ Water and fat absorption ” . In Protein Functionality in Foods , Edited by: Cherry , J.P. 177 – 200 . Washington, DC : American Chemical Society .
   Google Scholar
• Knorr , D. 1980 . Protein recovery from food wastes: The influence of various methods of protein coagulation upon yield, quality and properties of potato protein concentrates . J Food Sci , 45 : 1183
   Web of Science ®Google Scholar
• Knorr , D. 1983 . Recovery of functional proteins from food processing wastes . Food Technol , 37 : 71
   Web of Science ®Google Scholar
• Mwasaru , A.M. , Muhammad , K. , Bakar , J. and Che Man , Y. 1999 . Effect of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. II: Functional properties . Food Chem , 67 : 445 – 452 .
   Web of Science ®Google Scholar
• El-Adawy , T.A. 2000 . functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate . Food Chem , 70 : 83 – 91 .
   Web of Science ®Google Scholar
• Lopez de Ogara , M.C. , Delgado de Layno , M. , Pilosof , A.M. and Macchi , R.A. 1992 . Functional properties of soy protein isolates as affected by heat treatment during isoelectric precipitation . JAOCS , 69 : 184 – 187 .
   Web of Science ®Google Scholar
• Li , X. , Li , Y. , Hua , Y. , Qiu , A. , Yang , C. and Cui , S. 2007 . Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins . Food Chem , 104 : 1410 – 1417 .
   Web of Science ®Google Scholar
• Derbyshire , E. , Wright , D.J. and Boulter , D. 1976 . Legumin and Vicillin storage proteins of legume seeds . Phytochemistry , 15 : 3 – 24 .
   Web of Science ®Google Scholar
• Ordorica-Falomir , C. , Paredes-Lopez , O. and Pena , R.J. 1990 . Production of safflower protein isolates, gel filtration and electrophoretic patterns . Food Sci & Technol , 23 : 122 – 125 .
   Google Scholar
• Pernollet , J.C. and Mosse , J. 1983 . “ Structure and location of legume and cereal seed storage ” . In Seed Proteins , Edited by: Daussant , J. , Mosse , J. and Vaughan , J. 155 – 192 . New York : Academic Press .
   Google Scholar
• Soottawat , B. , Wonnop , V. and Paiboon , T. 2000 . Isolation and characterization of trypsin inhibitors from some Thai legume seeds . J Food Biochem , 24 : 107 – 127 .
   Web of Science ®Google Scholar
• Cordero-de-los-Santos , M.Y. , Osuna-Castro , J.A. , Borodanenko , A. and Paredes-Lopez , O. 2005 . Physicochemical and functional characterization of amaranth (Amaranth hypochondriacus) protein isolates obtained by isoelectric precipitation and micellisation . Food Sci Technol Int , 11 : 269 – 280 .
   Web of Science ®Google Scholar
• Arntfield , S.D. and Murray , E.D. 1981 . The influence of processing parameters on food protein functionality. I: Differential Scanning calorimetry as an indicator of protein denaturation . Canadian Inst of Food Sci and Technol J , 14 : 289 – 294 .
   Web of Science ®Google Scholar
• Biliaderis , C.G. 1983 . Differential scanning calorimetry in food research—A review . Food Chem , 10 : 239 – 265 .
   Web of Science ®Google Scholar
• Ju , Z.Y. , Hettiarachchy , N.S. and Rath , N. 2001 . Extraction, denaturation and hydrophobic properties of rice flour proteins . J Food Sci. , 66 : 229 – 232 .
   Web of Science ®Google Scholar