Extraction and Functional Properties of Protein Isolates from Cold-Pressed Pumpkin Seed Cakes

Abstract

Abstract: Protein isolates were prepared from cold-pressed pumpkin seed cakes using alkaline solubilization and acid precipitation. Response surface methodology was used to optimize extraction conditions to obtain maximum extraction efficiency. The optimum conditions for protein extraction were found to be extraction at 50 ℃ for 22.5 min with a solid-to-solvent ratio of 1:12 (g/mL). Under these conditions, the average recovery of total solids was 23.92% and the protein isolates contained 86.48% protein (wet basis; 9.31% water content). Analysis of physiochemical and functional properties showed that the crude protein extract had excellent processing properties. Especially, it was found that its water-holding and oil-binding capacities were higher than those of soybean protein isolate and varied very significantly with concentration and heating time. The emulsifying capacity of the crude protein extract increased with increasing concentration, whereas its emulsion stability dramatically decreased at a concentration of 5%. The two parameters indicated highly significant variations with protein concentration and exhibited a general upward trend with increasing protein concentration. This extract revealed an increasing trend in foaming capacity but almost no changes in foam stability with increasing concentration.

Key words: cold pressed pumpkin seed cakes, protein, extraction process, functional properties

CLC Number:

TS255.36

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