Extraction and characterization of -viginin protein hydrolysates from cowpea flour as a new manufacturing active ingredient

HIGHLIGHTS

• who: Taline S. Almeida and colleagues from the Institute of Technology and Research (ITP), AvMurilo Dantas, Aracaju, BrazilUniversity of Tiradentes (Unit), AvMurilo Dantas, Aracaju, Brazil have published the article: Extraction and Characterization of -Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient, in the Journal: Technologies 2022, 89 of /2022/
• what: This study aimed to identify and characterize the beta vignin protein and its protein hydrolysates from cowpea with antimicrobial potential for use in pharmaceutics. The authors found 7S globulins (β-vignina), the main proteins in cowpea, with a yield similar to that . . .
  

   

  

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