Influence of altered solvent environment on the functionality of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates

摘要

Functional properties of pigeonpea and cowpea isolates were determined as a function of pH and NaCl concentrations. At low pH, nitrogen solubility decreased with increasing NaCl concentration whereas, at high pH, it increased. Addition of NaCl to the solvent medium resulted in a marginal improvement and a signficiant improvement, in the emulsifying activity and emulsion stability of pigeonpea isolate, respectively. The above treatment decreased these propertis for the cowpea isolate.