Extraction and characterization of protein isolates from cowpea (Vigna unguiculata)
DOI:
https://doi.org/10.63728/riisds.v11i1.71Keywords:
Vigna unguiculata, cowpea, protein isolate, local varietyAbstract
Cowpea (Vigna unguiculata) is a crucial crop in various parts of the world due to its role as a dietary protein source. Nonetheless, in Mexico, it remains underutilized despite its remarkable versatility, limiting its agronomic and food industry potential. This study aimed to extract protein isolates through isoelectric precipitation from seed flours of a local variety from Guasave, Sinaloa. The physicochemical properties were analyzed in triplicate using a completely randomized design, with an analysis of variance (ANOVA) applied to the outcomes and the Tukey test utilized for mean comparisons (p ≤ 0.05). Both the cowpea protein isolates and the commercial soybean reference exhibited color traits akin to those of other legumes. In terms of chemical composition, there was no significant difference found in the ash and fat contents. The protein levels ranged from 92.2% to 94.3%, which is comparable to what has been reported for isolates derived from other varieties of the same material. The protein levels varied between 92.2% and 94.3%, similar to what has been documented for isolates derived from different varieties of the same material. Molecular analysis revealed comparable band patterns for the globulin fractions at approximately 48, 52, 58, and 63 kDa, some of which suggest the presence of vicilin-like proteins that may offer intriguing functional characteristics. Given this information, it is believed that this regional variety has the potential to produce protein isolates that could be valuable to the food industry.
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