cowpea proteins
Recently Published Documents


TOTAL DOCUMENTS

8
(FIVE YEARS 4)

H-INDEX

4
(FIVE YEARS 0)

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Adeola M. Alashi ◽  
Hongyi Wu ◽  
Rotimi E. Aluko

Abstract Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpea proteins (ICPs). All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield (68%) and was used for rat feeding experiments to determine effect on plasma total cholesterol (TC). Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks. Results showed diet that contained 5% (w/w) ICP was more effective in preventing TC increase (1.8 mmol/L) when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets, respectively. Graphical abstract


2021 ◽  
Author(s):  
Alexandre Carneiro da Silva ◽  
Marcos de Freitas Barbosa ◽  
Pedro Bento da Silva ◽  
Janiffe Peres de Oliveira ◽  
Tatiana Loureiro da Silva ◽  
...  

Cowpea (Vigna unguiculata) is among the pulse’s species of greatest economic and social importance. This legume is strategic for the food security and health of millions of people in the world. Cowpea is rich in nutraceuticals compounds such as dietary fibre, antioxidants and polyunsaturated fatty acids and polyphenols, whose health benefits and use in the food industry have been extensively studied. However, research on the identification of functional proteins from cowpea, their metabolic functions and applications in the food, health and other industries are still scarce. In this chapter, a critical review of the most recent and important research about functional cowpea proteins. We objective was identify and systematize information about the nature and functions of these proteins, as well as their use and applications in food, health and other industries. Cowpea seed proteins are highly versatile and offer direct health benefits such as reducing the incidence of cardiovascular disease and some types of cancer. The proteins of cowpea are also used in material science for the development of new technologies such as development of special fabrics for protection against ultraviolet rays and microencapsulation of ascorbic acid.


2021 ◽  
Vol 111 ◽  
pp. 106191
Author(s):  
Felicitas Peyrano ◽  
Marie de Lamballerie ◽  
María Victoria Avanza ◽  
Francisco Speroni

2015 ◽  
Vol 77 ◽  
pp. 43-48 ◽  
Author(s):  
Marcelo Rodrigues Marques ◽  
Gustavo Guadagnucci Fontanari ◽  
Daniel Carvalho Pimenta ◽  
Rosana Manólio Soares-Freitas ◽  
José Alfredo Gomes Arêas

Sign in / Sign up

Export Citation Format

Share Document