Gamma irradiation of cowpea (Vigna unguiculata L. Walp) flours and pastes: Effects on functional, thermal and molecular properties of isolated proteins

Food Chemistry

Volumn 95, Issue 1, 2006, Pages 138-147

  Abu, Joseph Oneh ^a,b   Müller, Klaus ^c   Duodu, Kwaku Gyebi ^a   Minnaar, Amanda ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

^c FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Cowpea; DSC; Functional properties; Protein; SDS PAGE; SE HPLC

Indexed keywords

VEGETABLE PROTEIN;

ARTICLE; COWPEA; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; ENTHALPY; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; GAMMA IRRADIATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; PROTEIN DENATURATION; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN PROTEIN INTERACTION; RADIATION DOSE; TRANSITION TEMPERATURE;

VIGNA UNGUICULATA;

EID: 31844434216     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.12.040     Document Type: Article

References (40)

1. Abu, J.O., Muller, K., Duodu, K.G., Minnaar, A. Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by gamma irradiation. Food Chemistry (in press), doi: 10.1016/j.foodchem.2004.09.010.
2. P.I. Akubor, O. Isolokwu, O. Ugbane, and I.A. Onimawo Proximate composition and functional properties of African breadfruit kernel and flour blends Food Research International 33 2000 707 712
3. American Association of Cereal Chemists, AACC. (2000). Approved methods of the AACC (10th ed.). St Paul, MN: AACC.
4. S.D. Arntfield, and E.D. Murray The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation Canadian Institute of Food Science and Technology Journal 14 1981 289 294
5. E. Bujard, and P.A. Finot Mesure de la disponibilite et du blocage de la lysine dans les laits industriels Annales de la Nutrition et de l Alimentation 32 1978 291 305
6. M. Byun, and I. Kang Properties of soya milk and tofu prepared with γ-irradiated soyabeans Journal of the Science of Food and Agriculture 67 1995 477 483
7. J.F. Carasco, R. Croy, E. Derbyshire, and D. Boulter The isolation and characterization of the major polypeptides of the seed globulin of cowpea (Vigna unguiculata L. Walp) and their sequential synthesis in developing seeds Journal of Experimental Botany 29 1978 309 323
8. Y. Cho, J.S. Yang, and K.B. Song Effect of ascorbic acid and protein concentration on the molecular weight profile of bovine serum albumin and β-lactoglobulin by γ-irradiation Food Research International 32 1999 515 519
9. S. Damadoran Amino acids, peptides, and proteins O.R. Fennema Food chemistry 3rd ed. 1997 Marcel Dekker New York 321 425
10. A.C. Dario, and J.M. Salgado Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour Plant Foods for Human Nutrition 46 1994 181 186
11. K.J.A. Davies Protein damage and degradation by oxygen radicals. 1. General aspects The Journal of Biological Chemistry 262 1987 9895 9901
12. K.J.A. Davies, and M.E. Delsignore Protein damage and degradation by oxygen radicals. 3. Modification of secondary and tertiary structure The Journal of Biological Chemistry 262 1987 9908 9913
13. Y.M. Diop, E. Marchioni, D. Ba, and C. Hasselmann Radiation disinfestation of cowpea seeds contaminated by Callosobruchus maculatus Journal of Food Processing and Preservation 21 1997 69 81
14. M.K. Dogbevi, C. Vachon, and M. Lacroix Physico-chemical properties of dry red kidney bean proteins and natural microflora as affected by gamma irradiation Journal of Food Science 64 1999 540 542
15. R.L. Freitas, A.R. Teixeira, and R.B. Ferreira Characterization of the proteins from Vigna unguiculata seeds Journal of Agricultural and Food Chemistry 52 2004 1682 1687
16. J.A. Gerrard Protein-protein crosslinking in food: methods, consequences, applications Trends in Food Science and Technology 13 2002 391 399
17. M. Giroux, and M. Lacroix Nutritional adequacy of irradiated meat - a review Food Research International 31 1998 257 264
18. C. Giulivi, N.J. Traaseth, and K.J.A. Davies Tyrosine oxidation products: analysis and biological relevance Amino Acids 25 2003 227 232
19. Y.S. Hafez, A.I. Mohamed, G. Singh, and F.M. Hewedy Effects of gamma irradiation on proteins and fatty acids of soybean Journal of Food Science 50 1985 1271 1274
20. V.R. Harwalkar, and C.-Y. Ma Thermal analysis: principles and applications S. Nakai H.W. Modler Food proteins properties and characterisation 1996 Wiley VCH New York 405 427
21. S.E. Hill Emulsions G.M. Hall Methods of testing protein functionality 1996 Chapman and Hall London 153 182
22. M. Hirotsuka, H. Taniguchi, H. Narita, and M. Kito Increase in emulsification activity of soy lecithin-soy protein complex by ethanol and heat treatments Journal of Food Science 49 1984 1105 1110
23. A. Kato, Y. Osako, N. Matsudomi, and K. Kobayashi Changes in the emulsifying and foaming properties of proteins during heat denaturation Agricultural and Biological Chemistry 47 1983 33 37
24. R.I. Khan, J.A. Gatehouse, and D. Boulter The seed proteins of cowpea (Vigna unguiculata L. Walp) Journal of Experimental Botany 31 1980 1599 1611
25. J.E. Kinsella, and D.M. Whitehead J.L. Brash T.A. Horbett Proteins at interfaces: Physicochemical and Biochemical studies ACS Symposium Series 343 1987 American Chemical Society Washington (DC) 629
26. M. Lacroix, T.C. Le, B. Ouattara, H. Yu, M. Letendre, and S.F. Sabato Use of γ-irradiation to produce films from whey, casein and soya proteins: structure and functionals characteristics Radiation Physics and Chemistry 63 2002 827 832
27. F.J. Ley, J. Bleby, M.E. Coates, and J.S. Patterson Sterilization of laboratory animal diets using gamma irradiation Laboratory Animals 3 1969 221 254
28. W.H. Marshall, T.R. Dutson, and Z.L. Carpenter A simple method for emulsion end-point determination Journal of Food Science 40 1975 896 897
29. K.H. McWatters Functional characteristics of cowpea flours in foods Journal of the American Oil Chemists' Society 67 1990 272 275
30. J.R. Mitchell, and J.A.G. Areas Structural changes in biopolymers during extrusion J.L. Kokini C.-T. Ho M.V. Karwe Food extrusion science and technology 1992 Marcel Dekker Inc. New York 345 360
31. D.M. Ragab, E.E. Babiker, and A.H. Eltinay Fractionation, solubility and functional properties of cowpea (Vigna unguiculata ) proteins as affected by pH and/or salt concentration Food chemistry 84 2004 207 212
32. E.H. Rahma, and M.M. Mostafa Functional properties of peanut flour as affected by different heat treatments Journal of Food Science and Technology 25 1988 11 15
33. A. Rangel, G.B. Domont, C. Pedrosa, and S.T. Ferreira Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate Journal of Agricultural and Food Chemistry 51 2003 5792 5797
34. S. Sefa-Dedeh, and D. Stanley Cowpea proteins. 2. Characterization of water extractable proteins Journal of Agricultural and Food Chemistry 27 1979 1244 1247
35. M.G. Simic Radiation chemistry of amino acids and peptides in aqueous solutions Journal of Agricultural and Food Chemistry 26 1978 6 14
36. F.W. Sosulski, R. Hoover, R.T. Tyler, E.D. Murray, and S.D. Arntfield Differential scanning calorimetry of air-classified starch and protein fractions from eight legume species Starch/Stärke 37 1985 257 262
37. F.W. Sosulski, E.N. Kasirye-Alemu, and A.K. Sumner Microscopic, nutritional and functional properties of cowpea flours and protein concentrates during storage Journal of Food Science 52 1987 700 706
38. F.S. Taha, and S.S. Mohamed Effect of different denaturating methods on lipid-protein complex formation Lebensmittel-Wissenschaft und-Technologie 37 2004 99 104
39. W.M. Urbain Radiation chemistry of food components and of foods Food irradiation 1986 Academic Press Inc London 37 81
40. J.F. Zayas Functionality of proteins in food 1997 Springer-Verlag New York (pp. 1, 34-56, 144-146)