Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

The effect of thermal (TT, 70 and 90 °C) and high hydrostatic pressure (HHPTs, 200, 400 and 600MPa) treatments on physicochemical and functional properties of cowpea protein isolates (CPIs) extracted at pH 8.0 (A8) and pH 10.0 (A10)was analyzed. The pH of protein extraction affected some physicochem...

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Autores principales: Peyrano, Felicitas, Speroni Aguirre, Francisco José, Avanza, María Victoria
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2021
Materias:
Legume protein
High hydrostatic pressure treatment
Thermal treatment
Cowpea protein isolate
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/28256
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-28256
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spelling I48-R184-123456789-282562025-03-06T11:03:45Z Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure Peyrano, Felicitas Speroni Aguirre, Francisco José Avanza, María Victoria Legume protein High hydrostatic pressure treatment Thermal treatment Cowpea protein isolate The effect of thermal (TT, 70 and 90 °C) and high hydrostatic pressure (HHPTs, 200, 400 and 600MPa) treatments on physicochemical and functional properties of cowpea protein isolates (CPIs) extracted at pH 8.0 (A8) and pH 10.0 (A10)was analyzed. The pH of protein extraction affected some physicochemical properties (surface hydrophobicity (Ho) and denaturation temperature),without affecting the functional properties. Treatments led to the formation of soluble protein aggregates stabilized by disulfide bonds, especially with TT at 90 °C. TT and HHPTs shifted the wavelengths of maximum emission to red and to blue, respectively. All treatments induced unfolding and denaturation. HHPTs was more efficient than TT to enhance gelation andwater holding capacities. Interestingly, treated and untreated CPIs exhibited high values of solubility (72–97%). TT and HHPT induced greater changes in physicochemical and functional properties of A8 than in those of A10. Remarkably, functional properties were improved from the less energetic treatments (70 °C, 200 MPa). 2021-07-08T12:22:34Z 2021-07-08T12:22:34Z 2016-02 Artículo Peyrano, Felicitas, Speroni Aguirre, Francisco José y Avanza María Victoria, 2016. Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. Innovative Food Science and Emerging Technologies. Elsevier: Ámsterdam, vol. 33, p. 38-46, ISSN 1466-8564. 1466-8564 http://repositorio.unne.edu.ar/handle/123456789/28256 eng http://dx.doi.org/10.1016/j.ifset.2015.10.014 http://dx.doi.org/10.1016/j.ifset.2015.10.014 http://dx.doi.org/10.1016/j.ifset.2015.10.014 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Elsevier Innovative Food Science and Emerging Technologies, vol. 33, p. 38-46.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Legume protein
High hydrostatic pressure treatment
Thermal treatment
Cowpea protein isolate
spellingShingle Legume protein
High hydrostatic pressure treatment
Thermal treatment
Cowpea protein isolate
Peyrano, Felicitas
Speroni Aguirre, Francisco José
Avanza, María Victoria
Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
topic_facet Legume protein
High hydrostatic pressure treatment
Thermal treatment
Cowpea protein isolate
description The effect of thermal (TT, 70 and 90 °C) and high hydrostatic pressure (HHPTs, 200, 400 and 600MPa) treatments on physicochemical and functional properties of cowpea protein isolates (CPIs) extracted at pH 8.0 (A8) and pH 10.0 (A10)was analyzed. The pH of protein extraction affected some physicochemical properties (surface hydrophobicity (Ho) and denaturation temperature),without affecting the functional properties. Treatments led to the formation of soluble protein aggregates stabilized by disulfide bonds, especially with TT at 90 °C. TT and HHPTs shifted the wavelengths of maximum emission to red and to blue, respectively. All treatments induced unfolding and denaturation. HHPTs was more efficient than TT to enhance gelation andwater holding capacities. Interestingly, treated and untreated CPIs exhibited high values of solubility (72–97%). TT and HHPT induced greater changes in physicochemical and functional properties of A8 than in those of A10. Remarkably, functional properties were improved from the less energetic treatments (70 °C, 200 MPa).
format Artículo
author Peyrano, Felicitas
Speroni Aguirre, Francisco José
Avanza, María Victoria
author_facet Peyrano, Felicitas
Speroni Aguirre, Francisco José
Avanza, María Victoria
author_sort Peyrano, Felicitas
title Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
title_short Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
title_full Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
title_fullStr Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
title_full_unstemmed Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
title_sort physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
publisher Elsevier
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/28256
work_keys_str_mv AT peyranofelicitas physicochemicalandfunctionalpropertiesofcowpeaproteinisolatestreatedwithtemperatureorhighhydrostaticpressure
AT speroniaguirrefranciscojose physicochemicalandfunctionalpropertiesofcowpeaproteinisolatestreatedwithtemperatureorhighhydrostaticpressure
AT avanzamariavictoria physicochemicalandfunctionalpropertiesofcowpeaproteinisolatestreatedwithtemperatureorhighhydrostaticpressure
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