title: Optimising functional properties during preparation of cowpea protein concentrate.
abstract: Response surface methodology (RSM) was used for modelisation and optimisation of protein extraction parameters in order to obtain a protein concentrate with high functional properties. A central composite rotatable design of experiments was used to investigate the effects of two factors, namely pH and NaCl concentration, on six responses: water solubility index (WSI), water absorption capacity (WAC), oil holding capacity (OHC), emulsifying activity (EA), emulsifying stability (ES) and foam ability (FA). The results of analysis of variance (ANOVA) and correlation showed that the second-order polynomial model was appropriate to fit experimental data. The optimum condition was: pH 8.43 and NaCl concentration 0.25M, and under this condition WSI was ⩾17.20%, WAC⩾383.62%, OHC⩾1.75g/g, EA⩾0.15, ES⩾19.76min and FA⩾66.30%. The suitability of the model employed was confirmed by the agreement between the experimental and predicted values for functional properties.
authors: The Higher Institute of Sahel, The University of Maroua, PO Box 46, Maroua, Cameroon. Electronic address: alainmune@yahoo.fr.
authors: Martin Alain
authors: MA
authors: Mune Mune
authors: Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
authors: Samuel René
authors: SR
authors: Minka
authors: Food and Nutrition Research Centre, PO Box 6163, Yaoundé, Cameroon.
authors: Israël Lape
authors: IL
authors: Mbome
mesh_terms: D000042:Absorption; D005591:Chemical Fractionation / Q000379:methods*; D004655:Emulsions / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012995:Solubility
chemical_list: D004655:Emulsions; D010940:Plant Proteins
keywords: Cowpea; Functional properties; Optimisation; Protein concentrate; Response surface methodology