Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

Effect of cabinet-drying, vacuum-drying, and freeze-drying methods on the surface hydrophobicity, secondary structure, emulsifying, and foaming properties of protein concentrates prepared from different cultivars of cowpea and Bambara bean was investigated. The vacuum-drying method reduced hydrophobicity, while freeze-dried concentrates presented high hydrophobicity. The concentrates prepared by freeze drying presented more β-sheet (40–43%) and less β-turn (19–24%) structures. Bambara bean protein concentrates prepared by freeze-drying presented higher emulsifying activity (56–59%) compared to those by vacuum-drying and cabinet-drying, while emulsifying activity varied significantly among cultivars of cowpea (46–61%). Protein concentrates prepared by cabinet-drying showed the highest foaming ability.

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