Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality.

ABSTRACT: Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from press cake by alkaline extraction and subsequent isoelectric precipitation. Subsequently, extraction was supported by ultrasound under three conditions: ultrasonic treatment followed by alkaline extraction (US+AE), concomitant ultrasonic treatment and alkaline extraction (UAE), and alkaline extraction followed by ultrasonic treatment (AE+US). Compared to the control group, an increase in protein yield was achieved after ultrasonic treatment, while the highest protein yield was obtained with AE+US (57.8 ± 2.0%). Isolates with a protein content of 94.04 ± 0.77

SUBMITTER: Sert D 

PROVIDER: S-EPMC9777787 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature