title: Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate.
abstract: The major storage globulins (vicilins) of cowpea (Vigna unguiculata) and pea (Pisum sativum) seeds were purified by ammonium sulfate precipitation, and a semipurified cowpea protein isolate (CPI) was prepared by isoelectric precipitation. Some of the functional properties of these proteins, including solubility, foaming, and emulsifying capacities, were investigated and compared. The solubility of purified cowpea vicilin was reduced at pH 5.0, increasing markedly below and above this value. Pea vicilin exhibited poor solubility between pH 5.0 and pH 6.0, and CPI was little soluble in the pH range from 4.0 to 6.0. At neutral pH, the emulsifying activity indexes (EAI) of purified pea vicilin and CPI were 194 and 291 m(2)/g, respectively, which compare quite favorably to EAIs of 110 and 133 m(2)/g for casein and albumin, respectively. Remarkably, purified cowpea vicilin exhibited an EAI of 490 m(2)/g, indicating a very high emulsifying activity. Purified cowpea and pea vicilins exhibited lower foaming capacities and foam stablity indexes (FSI) than CPI. FSI values of 80 and 260 min were obtained for purified pea and cowpea vicilin, respectively, whereas a FSI value of 380 min was obtained for CPI. These results are discussed in terms of the possible utilization of purified vicilins or protein isolates from pea and cowpea in the food processing industry.
authors.affiliation: Department of Medical Biochemistry, Institute of Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21944-590, Brazil.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Rangel
authors.forename: Gilberto B
authors.initials: GB
authors.lastname: Domont
authors.forename: Cristiana
authors.initials: C
authors.lastname: Pedrosa
authors.forename: Sérgio T
authors.initials: ST
authors.lastname: Ferreira
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000645:Ammonium Sulfate; D055598:Chemical Phenomena; D011232:Chemical Precipitation; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D005079:Excipients; D007887:Fabaceae / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D055314:Seed Storage Proteins; D012639:Seeds / Q000737:chemistry; D012995:Solubility
chemical_list: D000596:Amino Acids; D005079:Excipients; D010940:Plant Proteins; D055314:Seed Storage Proteins; C015575:vicilin protein, plant; D000645:Ammonium Sulfate