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Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds.

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Relation http://ir.cftri.com/14658/
https://doi.org/10.1016/j.foodchem.2020.128177
 
Title Biochemical, nutritional and functional properties of protein isolate and
fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds.
 
Creator Vinayashree, S.
Prasanna, Vasu
 
Subject 16 Nutritive value
23 Vegetables
 
Description Pumpkin seeds are rich source of nutritionally well-balanced proteins. The biochemical, nutritional, and functional properties of the protein isolate (PPI) and protein fractions from pumpkin seed were evaluated. Extraction
method for PPI was optimized by varying NaCl (0, 0.5, 1 M) and flour-to-solution ratio (1:5, 1:10, 1:25), at pH
9.0. Proteins were extracted by Osborne procedure and the alkali fraction (AF, 45.82%) was found to be the
predominant fraction. SDS-PAGE profile of PPI revealed major bands ranging from 50 to 7 kDa. AF contained all
the essential amino acids (EAA) except lysine and threonine, as required by pre-school children (FAO/WHO). PPI
and AF showed better protein efficiency ratio and EAA/TAA (total) %, indicating the presence of good quality
proteins. Functional properties were found to be comparable with soybean protein isolate. Circular dichroism
studies showed that water fraction comprised of α-helix and random coils, while salt and alkali fractions contained β-strand and coils.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14658/1/Food%20Chemistry%20340%20%282021%29%20128177.pdf
Vinayashree, S. and Prasanna, Vasu (2021) Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry, 340. p. 128177. ISSN 0308-8146