A Comprehensive Review of Cowpea Proteins: Chemistry, Extraction, Techno-Functionality, Modification, and Food...

Area of Science:

• Food Science and Technology
• Plant Protein Chemistry
• Nutritional Biochemistry

Background:

• Cowpea (Vigna unguiculata) is a nutrient-rich legume with 20%-32% protein content.
• Increasing demand for sustainable plant proteins drives research into cowpea protein (CP).
• CPs, primarily globulins, albumins, and glutelins, are explored for food industry applications.

Purpose of the Study:

• To comprehensively review cowpea protein (CP) chemistry, extraction, functionality, and applications.
• To analyze the impact of various extraction and modification techniques on CP properties.
• To identify challenges and future trends in CP utilization for novel food products.

Main Methods:

• Review of wet extraction (alkaline, acid, water, salt) and dry fractionation methods for CP.
• Analysis of enzymatic, physical, and chemical modification strategies to enhance CP functionality.
• Examination of CP applications in meat analogs, edible films, and encapsulation technologies.

Main Results:

• Extraction methods significantly influence CP yield, purity, and functional characteristics.
• Protein modifications can improve functional attributes, but mechanisms require further study.
• Challenges include limited functionality, resource-intensive extraction, and beany off-flavor.

Conclusions:

• Advancements in eco-friendly extraction and modification technologies present new opportunities for CP.
• Further research is essential to understand modification effects and optimize processing for broader applications.
• Cowpea protein holds significant potential as a sustainable ingredient in the food industry.