Effects of germination and fermentation on the emulsifying properties of cowpea (Vigna unguiculata L. Walp.) proteins

Abstract

The new regulations require cosmetic manufacturers to substitute some synthetic ingredients with natural ingredients. The use of vegetable protein is a good alternative as they are easily accessible and widely acclaimed by consumers. Plant proteins are known to have good functional properties. This study focuses on cowpea because it is not only rich in protein (25 %) but also inexpensive. The effect of two pre-treatments (germination and fermentation) is studied on the emulsifying properties of cowpea protein. This study has highlighted that germination of cowpea protein for 72 h gives more stable emulsions than fermented cowpea proteins or cowpea proteins have not undergone any treatment. The appearance of aggregates during the germination process seems to lead to better stabilization of the oil/water interface while conversely, fermented cowpea protein leads to a destabilization of the emulsion due to the degradation of proteins by microorganisms.