CHARACTERIZATION OF NUTRITIONAL PROPERTIES OF PROTEIN ISOLATE OF PUMPKIN (CUCURBITA PEPO CON. PEPO VAR STYRIACA) SEEDS

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MAZLOOMI S.N.; SADEGHI MAHOONAK A.R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 13-25

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Title

CHARACTERIZATION OF NUTRITIONAL PROPERTIES OF PROTEIN ISOLATE OF PUMPKIN (CUCURBITA PEPO CON. PEPO VAR STYRIACA) SEEDS

Author(s)

MAZLOOMI S.N. | SADEGHI MAHOONAK A.R. | Issue Writer Certificate

Keywords

DEFATTED SEED FLOURQ1

PROTEIN ISOLATEQ2

NUTRITIONAL VALUEQ2

Abstract

Every year large amount of oil seeds are produced from plant sources. However this process produces large amounts of oil cake with high amounts of protein and essential amino acids. On the other hand the disposal of this by-product is a big problem. So in the present research the protein from defatted pumpkin seed flour was extracted and the nutritional properties of its PROTEIN ISOLATE Were investigated. The protein solubility profile of defatted pumpkin seed determined as a function of pH between pH 1-12. Also the effect of NaCl concentration of 0.1, 0.5, and 1 M and pH 8, 9, 10, 11, 12 on protein solubility was determined. Pumpkin PROTEIN ISOLATE was prepared from defatted pumpkin flour through the alkaline extraction and isoelectric precipitation. Chemical composition (protein, fat, ash, carbohydrate and water contents) of pumpkin PROTEIN ISOLATEs and defatted pumpkin seed flour were determined. In addition the nutritional characteristics of PROTEIN ISOLATE were studied. The results showed that the solubility at acidic pH values decreased And the isoelectric point at least seems and then increased in basic pH values, and then solubility reached to maximum level at pH 10. The effect of salt concentration on protein solubility was significant at the 5% level (P<%5) and increased salt had the opposite effect on protein solubility NUTRITIONAL VALUE of pumpkin PROTEIN ISOLATE was high and could be used as a good source of essential amino acids. Considering the high nutritional content of PROTEIN ISOLATE of pumpkin, it can be used for improving nutritional content of different food product.

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APA: Copy

MAZLOOMI, S.N., & SADEGHI MAHOONAK, A.R.. (2017). CHARACTERIZATION OF NUTRITIONAL PROPERTIES OF PROTEIN ISOLATE OF PUMPKIN (CUCURBITA PEPO CON. PEPO VAR STYRIACA) SEEDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 13-25. SID. https://sid.ir/paper/71564/en

Vancouver: Copy

MAZLOOMI S.N., SADEGHI MAHOONAK A.R.. CHARACTERIZATION OF NUTRITIONAL PROPERTIES OF PROTEIN ISOLATE OF PUMPKIN (CUCURBITA PEPO CON. PEPO VAR STYRIACA) SEEDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):13-25. Available from: https://sid.ir/paper/71564/en

IEEE: Copy

S.N. MAZLOOMI, and A.R. SADEGHI MAHOONAK, “CHARACTERIZATION OF NUTRITIONAL PROPERTIES OF PROTEIN ISOLATE OF PUMPKIN (CUCURBITA PEPO CON. PEPO VAR STYRIACA) SEEDS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 13–25, 2017, [Online]. Available: https://sid.ir/paper/71564/en

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