Home⇛The Philippine Journal of Biochemistry and Molecular Biology (PJBMB)⇛vol. 3 no. 1 and 2 (1980)

Biochemical Assessment of Cowpea Proteins and Other Constituents

Evelyn Mae T. Mendoza | Truong Van Den | Victoria S. Hernandez

 

Abstract:

Chemical analysis of ten Philippine recommended and promising varieties/lines of cowpea showed protein and starch contents ranging from 25 to 29% and 47 to 55% (dry weight basis), respectively. As with other legumes, cysteine and methionine were found limiting as shown by the amino acid composition of UPL Cp2 (VCS 18). The trypsin inhibitor activity ranged from 30 to 72 units/mg protein for the ten cultivars. No phytohemagglutinins were detected. Stachyose and raffinose were found to be 3.8 and 1.8%, respectively while only traces of verbascose were detected in UPL Cp2. Albumins, globulins and glutelins were isolated and found to be hetero­geneous by polyacrylamide gel electrophoresis. Their subunit molecular weights ranged from 12,000 to 90,000 daltons as determined by SOS gel electrophoresis. Prolamin had a single wide band with a molecular weight of 12,000 on SDS gel electrophoresis. Amino acid analysis revealed that albumin had the best chemical score. The other fractions had inferior chemical scores. VCS 18 cowpea proteins consisted of: 9%albumins, 83% globulins, 8% glutelins and 0.01 % prolamins. Lipoxygenase specific activity was found highest in cowpea (205-316 units/mg protein) as compared to that of soybean (11-48 units/mg protein) and winged bf:-:. n ( 14-30 units/mg protein). This enzyme was isolated, purified and characterized. The role of lipoxygenase in beany flavor formation, nutri­tional quality and cowpea resistance to pests was discussed.



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