Protein cowpea

Figure 4-39 The Higher G Values of the Protein/Cowpea Starch Gels at Low Levels of Starch Appears to be due to Favorable Kinetics during the Early Stages of G Development. For aging periods less than 250 min in 5% solids gels, G of the mixed gel (5% solids and 5 parts protein and 5 parts starch) was more than that of the starch gel of equivalent solids content. At a higher starch and solids level (9%), G of the mixed gel (9% solids and 1 part protein and 9 parts starch) was lower throughout the aging period.

Imaging/Labeling Applications Antibodies, " bicyclononynes cells - chromosomes dendrimers endosomes histone deacetylases " nucleic acids " proteins " cowpea mosaic virus (CPMV)22... 

Vermeer, J. E., Van Munster, E. B., Vischer, N. O. and Gadella, T. W., Jr. (2004). Probing plasma membrane microdomains in cowpea protoplasts using lipidated GFP-fusion proteins and multimode FRET microscopy. J. Microsc. 214, 190-200. 

Pseudomonas aeruginosa membrane protein F Epitope display on cowpea mosaic virus in cowpea leaf Elicited specific antibodies. Immunogenic in mice when delivered parenterally. Mice protected when challenged with model chronic pulmonary infection with P. aeruginosa. 19, 83... 

Staphylococcus aureus D2 epitope of fibro-nectin-binding protein (FnBP) Cowpea mosaic virus in cowpea leaf Potato vims X in tobacco leaf Elicited FnBP-specific IgA and IgG. Immunogenic in mice and rats when delivered orally, nasally, or parenterally. 85... 

The protein content of cookies was markedly influenced by the addition and protein content of the various legume flours (Figure 4). Each increment of peanut flour raised the total protein content in cookies by 1.5%. Increases of 1.4% occurred with soy flour and 0.5% with cowpea flour. 

Figure 4. Protein content (%) of sugar cookies prepared from defatted peanut, soybean, and cowpea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists.

Follow-up studies utilized finely-milled legume flours and the addition of soybean flour as a fat-control agent in an effort to improve doughnut quality (5). The legume products and doughnuts prepared from them are shown in Figure 5. On a dry weight basis, peanut flour from solvent extracted peanuts (PF-SE) contained 0.9% fat and 54.4% protein while cowpea flour (CF) contained 1.4% fat and 25.5% protein. Peanut flour from partially defatted untoasted peanuts (PF-PD-U) contained 34.5% fat and 34.9% protein while peanut flour from partially defatted peanuts toasted at 160°C contained 34.4% fat and 37.6% protein. 

The substitution of the seed flours for cowpeas or wheat flour increased the percentage protein (Table IV) in all food products and increased the chemical scores of the limiting amino acids, methionine and cystine, for all foods. 

Inhibition of trypsin is another mechanism of activity recently discovered in plant defensins. CfDl and CfD2 from Cassia fistula were the first plant defensins to be identified as trypsin inhibitors. Cp-thionin from cowpea was more recently discovered to have inhibitory potency against trypsin. Searches of protein sequence databases have yielded a number of other plant proteins annotated as trypsin inhibitors or potential trypsin inhibitors. These annotations were most likely made on the basis of sequence similarities with other known trypsin inhibitors, namely the Bowman—Birk trypsin inhibitor. Since the actual framework of the disulfide bonds is not known, it is possible that structure and therefore activity differ from this prototype framework. ... 

Gopinanth, K., Wellink, J., Porta, C. et al. (2000). Engineering cowpea mosaic virus RNA-2 into a vector to express heterologous proteins in plants. Virology 267 159-173. 

Staphylococcus aureus Cowpea D2 peptide of fibronectin-binding protein (EuBP) Brennan et ah, 1999... 

Pea and Bean Seeds. McWatters and Cherry ( ) investigated the influence of pH adjustment on emulsion capacity and viscosity of cowpea flour (24.2% protein, dry wt basis) using the procedure of Carpenter and Saffle (23). Data in Table II show that adjusting the pH from the naturaT level of 6.4 to 4.0 reduced emulsion capacity by about 20% adjusting the pH from the natural level to... 

Sefa-Dedeh and Stanley ( ) attributed decreases in solubility characteristics of cowpea proteins at low ionic strength to the formation of ionic bonds 1) within the protein molecule and... 

Fig. 7.9. Backscattered ICP Raman (/R + /L) and ROA (/R — /L) spectra measured for (a) the empty cowpea mosaic virus (CPMV) protein capsid (top pair), (b) the intact capsid containing RNA-2 (middle pair), and (c) the difference spectra obtained by subtracting the top from the middle spectra to reveal the spectra of the viral RNA-2 (bottom pair)...

Subsequently, the endosperm of hexaploid wheat, Triticum aestivum [L.], was shown to have a starch synthase III gene.182 A cDNA was isolated and contained an open reading frame for a 1629 amino acid polypeptide. The N-terminal region started with the transit peptide region of 67 amino acids, the N-terminal region of 656 residues, the SSSIII-specific region of 470 amino acids, and then the 436 amino acid catalytic domain in the C-terminal region. These domains were compared to those seen in starch synthases III from maize (DU1 protein),184 potato,188,206 cowpea,212 and Arabidopsis.213... 

Figure 4 Differential scanning calorimetry endotherms (DSC model 2910, TA Instruments, New Castle, DE) of cowpea protein-corn starch blends in different ratios (R) at pH 7 and scanning rate 5°C min-1. (Courtesy of Okechukwu and Rao, 1996b.)...

Arabidopsis thaliana (mouse-ear cress) (Brassicaceae) FL3-27 (gene) (proprotein 11 kDa stress-induced homologue of cowpea cysteine protease inhibitor protein) Cysteine protease inhibitor protein (cystatin) homologue [148]... 

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