AI Article Synopsis
- - This study investigates cowpea isolate (CPI) as a plant-based alternative to eggs, comparing its properties to commercial proteins like mung bean, soy, and pea.
- - CPI exhibits unique characteristics due to a special globulin identified in its composition, resulting in better gelation and water retention, which are crucial for it to function effectively as an egg substitute.
- - Thermal and microstructural analyses highlight CPI's superior stability and texture similarity to eggs, making it a promising candidate for applications like omelets.
Article Abstract
This study aimed to evaluate the potential of cowpea isolate (CPI) as an effective plant-based egg substitute by comparing its composition and physicochemical properties with those of commercial isolates, including mung bean, soy, and pea proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis identified a distinctive vicilin-like globulin in CPI that is critical for the unique functional properties of CPI. CPI has a smaller particle size, resulting in superior gelation capacity and water retention, which are essential for egg substitute applications. Thermal analysis revealed the high stability of CPI, which is advantageous for food processing. Notably, the unique heat-induced gelation behavior of CPI, characterized by a smooth transition from solid- to liquid-like states, provided a strength not observed in its commercial counterparts. Microstructural analysis showed that the CPI gel closely resembled the egg gel, underscoring the potential of CPI to mimic the texture of eggs, particularly in omelets.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11584681 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101956 | DOI Listing |
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