SOME FUNCTIONAL-PROPERTIES OF AN ENZYMATICALLY PHOSPHORYLATED COWPEA (VIGNA-UNGUICULATA) GLOBULIN ISOLATE

A cowpea glubulin isolate was treated with protein kinase, and the fun ctional properties of the reaction product were compared with those of a native protein isolate in the range pH 3-8. The phosphorylated prot eins significantly exhibited (p less than or equal to 0.05) increased solubility in the range pH 4-6, but the solubility at pH 3, 7, and 8 w as significantly (p less than or equal to 0.05) decreased when compare d to that of the native proteins, The emulsifying activity index was s ignificantly (p less than or equal to 0.05) decreased, but the emulsio n stability of the proteins was generally increased (p less than or eq ual to 0.05) over the pH range investigated due to phosphorylation, Th e foaming capacity and foam stability were each signinificantly (p les s than or equal to 0.05) increased in the range pH 4-6 and at pH 4 and 5, respectively, as a result of phosphorylation.