Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)

The extractability of the proteins from pigeonpea and cowpea seeds was influenced by extraction techniques and conditions; the micellization technique extracted 40.2 and 36.7% of the total seed protein, respectively. The isoelectric precipitation technique extracted 35.1 to 58.1% and 36.4 to 53....

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Main Author:	Mwasaru, Mwanjala Alfred
Format:	Thesis
Language:	English English
Published:	1996
Subjects:	Pigeon pea. Cowpea. Plant Extracts.
Online Access:	http://psasir.upm.edu.my/id/eprint/11835/1/FSMB_1996_7_A.pdf
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id	my-upm-ir.11835
record_format	uketd_dc
spelling	my-upm-ir.118352012-07-31T01:56:04Z Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.) 1996-10 Mwasaru, Mwanjala Alfred The extractability of the proteins from pigeonpea and cowpea seeds was influenced by extraction techniques and conditions; the micellization technique extracted 40.2 and 36.7% of the total seed protein, respectively. The isoelectric precipitation technique extracted 35.1 to 58.1% and 36.4 to 53.5% of the seed protein, respectively at extraction pH 8.5-12.5. The purity of the isolates was in the range of 78.1 to 92.9%, and for the isoelectric isolates, it was inversely correlated to extraction pH. The isolates were free of the antinutrients associated with the legume seeds, however, extraction technique had no effect on the subunit composition and electrical mobility. An inverse relationship was evident between the lightness colour value (L) of the isoelectric isolates and the pH of extraction for pigeonpea (R2=0.76) and cowpea (R2=O.77), and the micelle isolates were lighter in colour than the isoelectric isolates. All the isolates presented typical solubility profiles, however, significant quantitative differences were observed; the micelle isolates exhibited superior solubility characteristics to the isoelectric isolates and for the latter an inverse relationship between solubility and extraction pH was apparent. Pigeon pea. Cowpea. Plant Extracts. 1996-10 Thesis http://psasir.upm.edu.my/id/eprint/11835/ http://psasir.upm.edu.my/id/eprint/11835/1/FSMB_1996_7_A.pdf application/pdf en public phd doctoral Universiti Pertanian Malaysia Pigeon pea. Cowpea. Plant Extracts. Faculty of Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Pigeon pea. Cowpea. Plant Extracts.
spellingShingle	Pigeon pea. Cowpea. Plant Extracts. Mwasaru, Mwanjala Alfred Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
description	The extractability of the proteins from pigeonpea and cowpea seeds was influenced by extraction techniques and conditions; the micellization technique extracted 40.2 and 36.7% of the total seed protein, respectively. The isoelectric precipitation technique extracted 35.1 to 58.1% and 36.4 to 53.5% of the seed protein, respectively at extraction pH 8.5-12.5. The purity of the isolates was in the range of 78.1 to 92.9%, and for the isoelectric isolates, it was inversely correlated to extraction pH. The isolates were free of the antinutrients associated with the legume seeds, however, extraction technique had no effect on the subunit composition and electrical mobility. An inverse relationship was evident between the lightness colour value (L) of the isoelectric isolates and the pH of extraction for pigeonpea (R2=0.76) and cowpea (R2=O.77), and the micelle isolates were lighter in colour than the isoelectric isolates. All the isolates presented typical solubility profiles, however, significant quantitative differences were observed; the micelle isolates exhibited superior solubility characteristics to the isoelectric isolates and for the latter an inverse relationship between solubility and extraction pH was apparent.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Mwasaru, Mwanjala Alfred
author_facet	Mwasaru, Mwanjala Alfred
author_sort	Mwasaru, Mwanjala Alfred
title	Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
title_short	Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
title_full	Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
title_fullStr	Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
title_full_unstemmed	Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
title_sort	effects of extraction conditions and altered solvent environment on the functionality of the food macromolecules of pigeonpea (cajanus cajan l.) and cowpea (vigna unguiculata l.)
granting_institution	Universiti Pertanian Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	1996
url	http://psasir.upm.edu.my/id/eprint/11835/1/FSMB_1996_7_A.pdf
_version_	1747811271236911104

Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)

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