Functional properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate

Functional properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate

Pumpkin seed protein isolate (PSPI) was enzymatically hydrolysed by pepsin to obtain pumpkin seed protein hydrolysate, PSPH. Investigation on solubility, interfacial and emulsifying properties of both PSPI and PSPH was conducted under different conditions of pH (3-8) and ionic strength (0-1...

Full description

Bibliographic Details
Main Authors: Bučko Sandra Đ., Katona Jaroslav M., Popović Ljiljana M., Vaštag Žužana G., Petrović Lidija B.
Format: Article
Language:English
Published: Serbian Chemical Society 2016-01-01
Series:Journal of the Serbian Chemical Society
Subjects:
plant proteins
natural emulsifiers
enzymatic hydrolysis
oilseed proteins
Online Access:http://www.doiserbia.nb.rs/img/doi/0352-5139/2016/0352-51391500081B.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0352-5139/2016/0352-51391500081B.pdf

Similar Items