Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

Naglezi De Menezes Lovatto,Cristiane Bianchi Loureiro,Caroline Sefrin Speroni,Ana Betine Beutinger Bender,Bruno Bianchi Loureiro,Mariana Piana,Fernanda Teixeira Macagnan,Fernanda Rodrigues Goulart,Leila Picolli Da Silva

doi:10.1590/0103-8478cr20190093

Naglezi De Menezes Lovatto, Cristiane Bianchi Loureiro + Show 7 more

Open Access

https://doi.org/10.1590/0103-8478cr20190093

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Journal: Ciência Rural	Publication Date: Jan 1, 2020
Citations: 2	License type: CC BY 4.0

Affiliation: Universidade Federal de Santa Maria

Abstract

ABSTRACT: Response surface methodology was used to determine optimum conditions for extraction of protein from pumpkin seed meal. A central composite rotational design (CCRD) including independent variables such, pH and sodium trimetaphosphate (STMP) content was used. Maximum yield was obtained at a central point of CCRD, with STMP content and pH of 4% and 4.5, respectively. These conditions resulted in protein yield of 50.04 g of soluble protein from extract/100 g pumpkin seed. The optimization of pH and STMP content allowed obtaining a product with a high protein concentration (62.56 g 100 g-1), digestibility (62.03 g 100 g-1) and concentration of essential amino acids (27.26 g 100 g-1). Regarding the polyphenols concentration, phosphorylated protein concentrate from pumpkin seed and the pumpkin seed meal presented 13.11 g 100 g-1 and 23.19 g 100 g-1, respectively. The adequacy of the model was confirmed by extracting the protein under optimum values. These results help in designing the process of optimal protein extraction from pumpkin seeds.

Highlights

Food processing generates large quantities of new ingredients, which are under-used or discarded as agro-industrial waste (HELKAR et al, 2016)
Supernatant was discarded and precipitate resulted in pumpkin seed meal used to obtain the protein concentrates
sodium trimetaphosphate (STMP) was added to the pumpkin seed meal (PSM) according to the statistical design and the mixture was suspended in ten parts of distilled water

Summary

Introduction

Food processing generates large quantities of new ingredients, which are under-used or discarded as agro-industrial waste (HELKAR et al, 2016). These wastes contain a high density of proteins, lipids and carbohydrates with potential for nutritional application (GUPTA, 2013). The protein content of pumpkin varies from 24.5% to 36% (WANG et al, 2001). They are rich in polyunsaturated fatty acids (oleic and linoleic) and have high fiber content (ESUOSO et al, 1998; YOUNIS et al, 2000; KIM et al, 2012)

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