Optimization of Anti-Nutritional Removal, Protein Extraction and Modification of Functional Properties of Cowpea (Vigna unguiculata L.) Protein with Sonication

https://doi.org/10.22146/ifnp.70884

Bambang Dwi Wijatniko(1*), Agnes Murdiati(2), Chelsea Rie Eliza(3), Putri Tania Mofiagesa(4)

(1) Universitas Gadjah Mada
(2) Universitas Gadjah Mada
(3) Universitas Gadjah Mada
(4) Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Cowpea has high protein content which makes it is potential to be utilized as a protein isolate. However, cowpeas contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpeas.The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by a combination of soaking treatment with the duration of 24, 48, and 72 hours with 5% NaHCO3 solution and boiling for 0, 2.5, and 5 minutes. The protein extraction was conducted by adjusting the pH to various pH at 2, 4, 6, 8, 10, 11, and 12.

Soaking of cowpeas seeds for 48 hours with 5% NaHCO3 significantly reduced HCN levels to 0.72 ppm, phytic acid of 9.62 mg / g, and trypsin inhibitor of 7.02 mg / g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9%. Sonication with 80%-30 minutes indicated an increase in the water holding capacity, oil holding capacity, emulsion stability, foaming capacity, and stability rather than untreated

Keywords


Anti-nutrition; Removal; Cowpea Protein; Protein Extraction; Functional Properties

Full Text:

PDF


References

Journal

Canti, Meda, and Agnes Murdiati. 2015. “Production and Evaluation of Some Properties of Jack Bean Protein Isolate.” Gadjah Mada University.

Ebert, Sandra, Monika Gibis, Nino Terjung, and Jochen Weiss. 2020. “Survey of Aqueous Solubility, Appearance, and PH of Plant Protein Powders from Carbohydrate and Vegetable Oil Production.” Lwt 133 (August): 110078. https://doi.org/10.1016/j.lwt.2020.110078.

Ferreira Machado, Flávia, Jane S.R. Coimbra, Edwin E. Garcia Rojas, Luis A. Minim, Fabíola C. Oliveira, and Rita de Cássia S. Sousa. 2007. “Solubility and Density of Egg White Proteins: Effect of PH and Saline Concentration.” LWT - Food Science and Technology 40 (7): 1304–7. https://doi.org/10.1016/j.lwt.2006.08.020.

Foh, M. B. K., Wenshui, X., Amadou, I. and Jiang, Q. 2012. Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate. Journal of Food Bioprocess Technology 5 : 2192–2200.

Khattab, R. Y., and S. D. Arntfield. 2009. “Nutritional Quality of Legume Seeds as Affected by Some Physical Treatments 2. Antinutritional Factors.” LWT - Food Science and Technology 42 (6): 1113–18. https://doi.org/10.1016/j.lwt.2009.02.004.

Makri, E., E. Papalamprou, and G. Doxastakis. 2005. “Study of Functional Properties of Seed Storage Proteins from Indigenous European Legume Crops (Lupin, Pea, Broad Bean) in Admixture with Polysaccharides.” Food Hydrocolloids 19 (3): 583–94. https://doi.org/10.1016/j.foodhyd.2004.10.028.

Monteiro, P Vincent, and V Prakash. 1994. “Functional Properties of Homogeneous Protein Fractions from Peanut (Arachis Hypogaea L.).” Journal of Agricultural and Food Chemistry 42 (2): 274–78. https://doi.org/10.1021/jf00038a009.

Ngatchic, T J, N Njintang Yanou, J E Oben, and C M F Mbofung. 2013. “Protein Quality and Antigrowth Effect of Protein Isolate of Mucuna ( Mucuna Pruriens ) and Canavalia ( Canavalia Ensiformis ) Seeds” 1 (5): 183–91.

Petruccelli, S. and Anon, M. C. Relationship Between the Method of Obtention and the Structural and Functional Properties of Soy Protein Isolate. 2. Surface Properties. Journal of Agricultural Food Chemistry 42 (10) : 2170-2176.

Seidu, Kudirat Titilope, Oluwatooyin Faramade Osundahunsi, Mary Tolulope Olaleye, and Isaac Babatunde Oluwalana. 2015. “Amino Acid Composition, Mineral Contents and Protein Solubility of Some Lima Bean (Phaseolus Lunatus l. Walp) Seeds Coat.” Food Research International 73: 130–34. https://doi.org/10.1016/j.foodres.2015.03.034.

Schlemmer, U., et.al. 2009. Phytate in Foods and Significance for Humans: Food sources, intake, processing, bioavailability, protective role, and analysis. Mol. Nutr. Food Res. Vol 53, S330-S37

Sridhar, K. R., and S. Seena. 2006. “Nutritional and Antinutritional Significance of Four Unconventional Legumes of the Genus Canavalia - A Comparative Study.” Food Chemistry 99 (2): 267–88. https://doi.org/10.1016/j.foodchem.2005.07.049.

Vadivel, V., and K. Janardhanan. 2005. “Nutritional and Antinutritional Characteristics of Seven South Indian Wild Legumes.” Plant Foods for Human Nutrition 60 (2): 69–75. https://doi.org/10.1007/s11130-005-5102-y.

Wijatniko, Bambang Dwi, and Agnes Murdiati. 2017. “Soaking, Heat Treatment and Hydrolysis of Jack Bean Protein Isolate to Improve Its Protein Quality.” Gadjah Mada University.

Zhang, Yating, Chen Tan, Shabbar Abbas, Karangwa Eric, Xiaoming Zhang, Shuqin Xia, and Chengsheng Jia. 2014. “The Effect of Soy Protein Structural Modification on Emulsion Properties and Oxidative Stability of Fish Oil Microcapsules.” Colloids and Surfaces B: Biointerfaces 120: 63–70. https://doi.org/10.1016/j.colsurfb.2014.05.006.

Thesis

Canti, Meda, and Agnes Murdiati. 2015. “Production and Evaluation of Some Properties of Jack Bean Protein Isolate.” Gadjah Mada University. Kartika, Y. D. 2009. Karakterisasi Sifat Fungsional Konsentrat Protein Biji Kecipir (Psophocarpus tetragonolobus L.). Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.

Wijatniko, Bambang Dwi, and Agnes Murdiati. 2017. “Soaking, Heat Treatment and Hydrolysis of Jack Bean Protein Isolate to Improve Its Protein Quality.” Gadjah Mada University



DOI: https://doi.org/10.22146/ifnp.70884

Article Metrics

Abstract views : 1210 | views : 1055

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.