Abstract
Pumpkin seed protein is a high-quality plant protein, which has all essential amino acids for the human body and can also supply essential amino acid histidine for children. When it is introduced to food products, it needs to meet some functional properties, such as solubility, emulsifying ability, foaming ability, and so on. Among them, solubility is very important because it has a great influence on other functional properties of protein. In this study, pH-shifting treatment, which is a novel method to modify protein, is applied to improve the solubility of pumpkin seed protein isolate (PSPI). PSPI treated by pH-shifting treatment was investigated at different pH values (pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12), which were labeled as PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. Compared to that of control PSPI (45.6 %), only the solubility of PSPI 8 (55.5 %) showed increased (p<0.05) value, while the solubility of PSPI 2 (13.7 %), PSPI 4 (10.8 %), PSPI 10 (41.8 %), and PSPI 12 (13.4 %) showed decreased (p<0.05) value. Then the average particle size, zeta potential of the soluble protein in PSPI were analyzed, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was performed. PSPI 2, PSPI 4, and PSPI 12 showed decreased (p<0.05) average particle size after the pH-shifting process. And PSPI 2, and PSPI 12 showed decreased (p<0.05) zeta potential. While other samples didn’t show any significant difference in these two indicators. Besides, the molecular weight of the increased abundance of soluble protein bands was observed at 33 kDa and 25 kDa of PSPI 8. As the solubility of PSPI 8 increased (p<0.05) significantly, it might suggest the PSPI after pH-shifting treatment under pH 8 has more advantages to be used in the food industry
Highlights
In the past, animals were major sources of protein in Europe and the United States, such as poultry, pigs, and cattle
The aim of the work is to study the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate (PSPI), which might improve the functional properties of PSPI
Our study provides a possibility to improve the solubility of PSPI by pH-shifting treatment
Summary
Animals were major sources of protein in Europe and the United States, such as poultry, pigs, and cattle. More and more people are eating plant proteins as alternatives for meat proteins. In 2016, Business Wire predicted that the vegetarian market would be twice larger than today by 2024, and plant proteins would take up nearly onethird of the entire protein market by 2054 [1]. According to the report of Worldatalas, India has the largest number of vegetarians in the world, accounting for 38 % of the Indian population [2]. The second is Taiwan, vegetarians of which occupied its 12 % population. As for Europe, Britain, Italy, Austria, Germany, Israel, about 10 % of the population are vegetarians. In South America, 8 % of Brazilians are vegetarians. In North America, about 1.5 % of Americans are vegan, according to Wikipedia. Faunalytics. org showed that the US has 2 % vegetarians, and 0.5 % strict vegetarians, which is about 1.6 million people
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