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...

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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

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