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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

 ...

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

 ... 5

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

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J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007

 ... 5

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* : P

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Amino Acid Composition and Rheological Properties of Doughs of Wheat

Flour and Cowpea Protein Isolate Modified Chemically and
Enzymatically
Ahmed, S. B., Abu-Tarboush, H. M., Al-Mana, H. A., Abu-Sultan, I. S., Ahmed, M. A., Abdullatif, D. A.
Food Science and Nutrition, College of Food and Agric. Sci., King Saud University, P.O. Box 2460, Riyadh
11451 Saudi Arabia

ABSTRACT: The aim of this study was to modify the properties of cowpea protein isolate enzymatically
(trypsin/chemotrypsin and pepsin/pancreatin) and chemically (acetic and succinic anhydrates). The effect of
the addition of this isolate to wheat flour at different substitution levels (5, 10 and 15%) was also evaluated to
find the suitable level needed to improve the nutritional value of wheat protein without affecting the
rheological properties of the dough which are necessary for making bread and other baking products.
The protein contents of deffated cowpea lour and cowpea protein isolate were 21.91 and 69.72% on
fresh weight basis, respectively. The protein content of the wheat flour mixed with untreated and treated
(chemically and enzymatically) isolates increased with increasing the level of isolates addition. Cowpea
protein isolate contained most essential amino acids in amount adequate to daily intakes of preschool
children except for methionine. Methionine is the limiting amino acid in cowpea protein isolate.
The amino acid composition of cowpea protein isolate was not affected markedly by enzymatic and
chemical treatments. The addition of untreated and treated cowpea protein isolates to wheat flour increased
lysine content in all mixtures and the increase rate was proportional to the amount of isolate added.
Addition of untreated cowpea protein isolate to wheat flour improved farinograph parameters of
wheat flour dough at all levels of addition, whereas chemically treated isolate adversely affected these
parameters compared to the control. Enzymatic treatment of the isolate also negatively affected farinogram
parameters except pepsin/ pancreatin treatment at 5% level which paralleled farinogram parameters of the
control.
Extensigraph parameters were reduced for all mixture samples compared to the control. However,
cowpea protein isolate treated with pepsin/ pancreatin and added to wheat flour at 5 and 10% level balanced
extensibility values and improved these parameters.
Addition of untreated cowpea protein isolate to wheat flour reduced maximum viscosity
temperatures (amylogram parameters), whereas chemically and pepsin/ pancreatin treated isolates increased
maximum viscosity and maximum viscosity temperature of wheat flour mixture samples compared to the
control. On the other hand, addition of cowpea protein isolate treated with trypsin/ chemotrypsin reduced
maximum viscosity value and increased maximum viscosity temperature compared to the control.
88888888888888888888888888888888888888888888888888888888888888888
Key words: cowpea protein isolate, enzymatic protein modification, chemical protein modification,
rheological properties, amino acid composition, lysine content.

J. Saudi Soc. For Food and Nutrition, Vol. 2 No. 2; 2007