Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate.

ABSTRACT: This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) were compared alongside microwave and conventional preheating methods using alkali, salt, and enzyme-assisted alkali extraction techniques. Analytical assessments included proximate analysis, soluble protein content, water solubility index (WSI), emulsification activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), and antioxidant activity (AA). Hydration and structural analyses were performed via time-domain nuclear magnetic resonance (TD-NMR) Relaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In addition, color measureme

SUBMITTER: Tas O 

PROVIDER: S-EPMC11748320 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature