Open AccessCharacteristic of Cowpea (Vigna unguiculata) Protein Concentrates Protein Fraction on their Solubility
Author(s) -
Ika Ratna Agustin,
Yunianta Yunianta,
Teti Estiasih
Publication year - 2020
Publication title -
international journal of chemtech research
Language(s) - English
Resource type - Journals
eISSN - 2455-9555
pISSN - 0974-4290
DOI - 10.20902/ijctr.2019.130104
Subject(s) - vigna , glutelin , solubility , prolamin , chemistry , globulin , distilled water , food science , chemical composition , solvent , plant protein , chromatography , storage protein , botany , biochemistry , biology , organic chemistry , immunology , gene
Cowpea (Vigna unguiculata L. Walp) has a protein content of 22,9% to obtain theprotein in high concentrations, is made as a concentrates or isolates protein. The aim of study todetermine of chemical and functional properties of flour and cowpea protein concentrates ontheir solubility. The study uses a completely randomized design with precipitation methodbased on solvent, there is distilled water, 5% salt solution, alkaline solution (NaOH 0,5 N) andethanol 70%. The result showed that cowpea protein fractions of albumin, globulin, glutelin andprolamin had different minimum and maximum solubility. Flour and cowpea proteinconcentrates had different chemical composition and functional properties. Flour and cowpeaprotein concentrates can be develop in various food product