Abstract
In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin (Cucurbita pepo) seed powder were compared. Both advanced extraction techniques strongly increased the albumin yield in comparison with conventional extraction. The extraction rate was two times faster in the ultrasonic extraction than in the enzymatic extraction. However, the maximum albumin yield was 16% higher when using enzymatic extraction. Functional properties of the pumpkin seed albumin concentrates obtained using the enzymatic, ultrasonic and conventional methods were then evaluated. Use of hydrolase for degradation of cell wall of the plant material did not change the functional properties of the albumin concentrate in comparison with the conventional extraction. The ultrasonic extraction enhanced water-holding, oil-holding and emulsifying capacities of the pumpkin seed albumin concentrate, but slightly reduced the foaming capacity, and emulsion and foam stability.
Highlights
IntroductionOilseeds and their agro-industrial residuals (defatted oil cakes) are cheap sources of proteins for human consumption
Oilseeds and their agro-industrial residuals are cheap sources of proteins for human consumption
The objective of this research is to compare the efficiency of the enzyme- and ultrasound-assisted extractions of albumin from defatted pumpkin seed, and to evaluate functional properties of albumin concentrates obtained using three methods: enzymatic, ultrasonic and conventional extraction
Summary
Oilseeds and their agro-industrial residuals (defatted oil cakes) are cheap sources of proteins for human consumption. Besides the popular oilseeds including soya bean, rapeseed, cottonseed, sunflower seed, peanut and safflower seed [1], pumpkin seed is a potential source of edible proteins [2]. Pumpkin seed contains four protein groups: alkali-soluble glutelin, salt-soluble globulin, water-soluble albumin and alcohol-soluble prolamin. Glutelin and globulin are major protein groups, while albumin and prolamin were found in smaller amounts. Pumpkin seed proteins could be used in food processing as nutrient supplements and functional ingredients [3]. Pumpkin seed proteins showed different biological activities such as antibacterial, anti-inflammatory [4] and antioxidant activity [5]
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