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Journal articles on the topic 'Pumpkin seed protein isolate'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

Khalid, Ikhlas Ibrahim. "Functional properties of Watermelon (Citrullus lanatus) and Pumpkin seed flours and protein isolate." International Journal of Nutrition 7, no. 3 (2023): 4–15. http://dx.doi.org/10.14302/issn.2379-7835.ijn-22-4377.

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The current study was intended to evaluate the chemical composition, functional properties, of some cucurbits seed. watermelon (Citrullus lanatus), and Pumpkin (Cucurbita maxima), were studied. Proximate analysis gave 17.09% -17.07% protein, 35.55%-39.0% fat,6.00% - 5.5% total ash, 24.9%-2.6% crude fibre, and 10.60% - 28.83% carbohydrate, for Pumpkin and Watermelon seed flour respectively. The seeds are rich in protein, crude fat, and crude fiber. nutritional value in the seed can be recommended on daily allowance, maintenance of good nutritional status and good health. The functional properti

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2

Dan, Gao, Helikh Anna, Duan Zhenhua, Liu Yan, and Shang Feifei. "Study on application of pumpkin seed protein isolate in sausage production process." Technology audit and production reserves 2, no. 3(64) (2022): 31–35. https://doi.org/10.15587/2706-5448.2022.255785.

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<em>The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the ad

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3

Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Study on application of pumpkin seed protein isolate in sausage production process." Technology audit and production reserves 2, no. 3(64) (2022): 31–35. http://dx.doi.org/10.15587/2706-5448.2022.255785.

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The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added

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4

Геліх, Анна, and Пан Юнфень. "MODELING THE TECHNOLOGY OF COOKED MINCED MEAT PRODUCTS USING ALTERNATIVE PROTEINS." Innovations and Technologies in the Service Sphere and Food Industry, no. 1 (15) (February 19, 2025): 10–15. https://doi.org/10.32782/2708-4949.1(15).2025.2.

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In the current climate, ensuring Ukrainian military personnel receive comprehensive nutrition with high biological value is of paramount strategic importance. Conventional meat products often fail to meet the demands of field nutrition and the standards of modern healthy diets, particularly concerning the increasing need for protein. Employing alternative protein sources and optimizing the formulation of meat products presents a viable avenue for addressing this challenge. This study details the development of an innovative formulation for "Military" cooked sausage, incorporating Helix pomatia

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5

Al-karaquly, Israa O., and Aswan H. Bayar. "Production of protein isolate and its enzymatic hydrolysates from local pumpkin seeds and studying their functional properties." Journal of Biotechnology Research Center 19, no. 1 (2025): 21–34. https://doi.org/10.24126/jobrc.2025.19.1.921.

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Background: Pumpkin seeds are a valuable source of high-quality protein and can be utilized as functional food ingredients due to their properties, such as solubility, foam formation, and stability. This study aims to produce protein isolate and its enzymatic hydrolysates from local pumpkin seeds to study their properties. Methodology: Preparing defatted pumpkin seeds for protein extraction, followed by the enzymes’ hydrolysis using Trypsin and Pepsin enzymes separately and together in two methods. The determination of amino acids and the degree of hydrolysis was conducted; moreover, protein p

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Pericin, Draginja, Ljiljana Radulovic, Svetlana Trivic, and Etelka Dimic. "The use of glycohydrolase in the processing of hull-less seed variety of pumpkin in the relation to enhanced protein extraction." Acta Periodica Technologica, no. 37 (2006): 163–70. http://dx.doi.org/10.2298/apt0637163p.

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Enzyme hydrolysis optimisation of cell-wall polysaccharides of pumpkin seed with celluloses and pectinases and their mixture, in the relation to enhanced protein extraction was the objective of this study. The individual and combined effects of cell-wall-degrading enzyme activities on protein extraction combined with other process parameters: enzyme concentration and time of hydrolysis were evaluated by the Response Surface Methodology (RSM). The optimal value protein isolate yield (9 g of soluble protein from J 00 g pumpkin seed) is achieved under the following conditions: 2% enzymes (cellulo

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Bucko, Sandra, Jaroslav Katona, Ljiljana Popovic, Zuzana Vastag, and Lidija Petrovic. "Functional properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate." Journal of the Serbian Chemical Society 81, no. 1 (2016): 35–46. http://dx.doi.org/10.2298/jsc150615081b.

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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 mol/dm3 NaCl). PSPI had the lowest solubility, i.e. isoelectric point (pI), at pH 5. PSPH had higher solubility than PSPI over whole range of pH and ionic strengths tested. Decrease in surface and interfacial tension evidenced that both PSPI and PSPH adsorb at air/protein solution and oil/protein solution i

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8

Pandey, Vinay Kumar, Kriti Singh, Tejas Suthar, et al. "Current Strategies to Modify the Functional Properties of Proteins Extracted from Pumpkin Seeds: A Comprehensive Review." Horticulturae 10, no. 11 (2024): 1194. http://dx.doi.org/10.3390/horticulturae10111194.

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The functional properties of pumpkin seed proteins remain unutilized in numerous food and industrial applications. Several current approaches aim to improve the functional properties of pumpkin seed proteins, allowing their innovative potential to develop and modify significantly. Several strategies can be implemented to alter the functional properties of proteins isolated from pumpkin seeds. The first is enzymatic hydrolysis, regardless of whether, proteases may free peptide binding and profoundly impact the protein structure and functionality. Thermal treatment can include heating and coolin

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9

Dan, Gao, Helikh Anna, and Duan Zhenhua. "Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 29–34. https://doi.org/10.15587/1729-4061.2021.242334.

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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

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10

Gao, Dan, Anna Helikh, and Zhenhua Duan. "Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 29–34. http://dx.doi.org/10.15587/1729-4061.2021.242334.

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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

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11

Bučko, Sandra, Jaroslav Katona, Ljiljana Popović, Žužana Vaštag, Lidija Petrović, and Milica Vučinić–Vasić. "Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate." LWT - Food Science and Technology 64, no. 2 (2015): 609–15. http://dx.doi.org/10.1016/j.lwt.2015.06.054.

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12

Poloto, Gabriel, Carolina Merheb-Dini, Débora Parra Baptista Freitas, Mirna Lúcia Gigante, and Paulo Henrique Mariano Marfil. "Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins." Semina: Ciências Agrárias 46, no. 3 (2025): 675–88. https://doi.org/10.5433/1679-0359.2025v46n3p675.

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Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technological-functional properties were determined. Samples were assessed based on the methodology proposed by the Brazilian Agricultural and Research Corporation to find emulsifying activity (EAI) and emulsion stability indices (ESI), foaming capacity (FC) and stability (FS), water solubility, gelling capac

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13

Mikus, Magdalena, Sabina Galus, Agnieszka Ciurzyńska, and Monika Janowicz. "Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours." Molecules 26, no. 12 (2021): 3738. http://dx.doi.org/10.3390/molecules26123738.

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The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm−1. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening prim

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14

Bucko, Sandra, Jaroslav Katona, Lidija Petrovic, et al. "An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate." Journal of the Serbian Chemical Society 83, no. 7-8 (2018): 847–61. http://dx.doi.org/10.2298/jsc171120042b.

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Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by enzymatic hydrolysis of pumpkin seed protein isolate using pepsin. Influence of pH (3, 5 and 8) and ionic strength, Ic (0?1 mol dm-3), on the adsorption kinetics of PSPH (diffusion rate constant, kdiff, and adsorption rate constant, kads), interfacial pressure (?) and interfacial dilatational properties (dilatational elasticity, E?, and viscosity, E?) of the oil?PSPH solution interfaces was investigated at different PSPH concentrations (c = 0.0014?14 g dm-3). It was found that PSPH adsorbs to the interface at c ? 0.0014 g

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15

Sert, Deniz, Harald Rohm, and Susanne Struck. "Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality." Foods 11, no. 24 (2022): 4029. http://dx.doi.org/10.3390/foods11244029.

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Conventional solvent-based methods widely used for isolating plant proteins may deliver an unsatisfactory protein yield and/or result in protein degradation. The present study started with the optimization of pumpkin seed protein from press cake by alkaline extraction and subsequent isoelectric precipitation. Subsequently, extraction was supported by ultrasound under three conditions: ultrasonic treatment followed by alkaline extraction (US+AE), concomitant ultrasonic treatment and alkaline extraction (UAE), and alkaline extraction followed by ultrasonic treatment (AE+US). Compared to the cont

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16

Dawa, Quirino, Yufei Hua, Moses Vernonxious Madalitso Chamba, Kingsley George Masamba, and Caimeng Zhang. "Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate." Journal of Food Research 3, no. 1 (2013): 87. http://dx.doi.org/10.5539/jfr.v3n1p87.

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<p>Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 wit

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17

ГЕЛІХ, АННА, та АНДРІЙ ФІЛОН. "ТРАДИЦІЙНІ ФРАНЦУЗЬКІ КРАКЕЛІНИ З ПАШТЕТОМ НА ОСНОВІ АЛЬТЕРНАТИВНИХ БІЛКІВ ДЛЯ ЗДОРОВОЇ ТА ВІЙСЬКОВОЇ ДІЄТИ". Herald of Khmelnytskyi National University. Technical sciences 347, № 1 (2025): 423–31. https://doi.org/10.31891/2307-5732-2025-347-58.

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Ensuring humanity has access to a sufficient quantity of high-quality food is one of the most critical challenges in the contemporary world. Hunger and malnutrition, closely intertwined with inequality, have a detrimental impact on the health and development of society. Despite significant progress in food technology, these problems remain unresolved. Traditional European cuisine, with its rich diversity of regional specificities, can contribute to improving the situation. Its integration with innovative approaches, particularly the use of alternative protein sources, offers promising prospect

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18

Helikh, A. О., Dan Gao, and Zhenhua Duan. "OPTIMIZATION OF ULTRASOUND-ASSISTED ALKALINE EXTRACTION OF PUMPKIN SEED MEAL PROTEIN ISOLATE BY RESPONSE SURFACE METHODOLOGY." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 2 (2020): 100–104. http://dx.doi.org/10.32838/2663-5941/2020.2-2/17.

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Helikh, A. О., and Dan Gao. "OPTIMIZATION OF ULTRASOUND-ASSISTED ALKALINE EXTRACTION OF PUMPKIN SEED MEAL PROTEIN ISOLATE BY RESPONSE SURFACE METHODOLOGY." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 3 (2020): 44–48. http://dx.doi.org/10.32838/tnu-2663-5941/2020.3-2/08.

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20

Langham, M. A. C., D. J. Gallenberg, and R. C. Gergerich. "Occurrence of Squash Mosaic Comovirus Infecting Summer Squash (Cucurbita pepo) in South Dakota and Transmission by Diabroticabarberi." Plant Disease 81, no. 6 (1997): 696. http://dx.doi.org/10.1094/pdis.1997.81.6.696b.

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Summer squash (Cucurbita pepo L.) exhibiting strong mosaic symptoms and leaf deformations were found in Brookings County during the summers of 1994 and 1995. Four isolates were mechanically transmitted to C. pepo cv. Early Prolific Straightneck. Ouchterlony double diffusion tests (conducted both in Arkansas and South Dakota) and protein-A enzyme-linked immunosorbent assays (ELISAs) with squash mosaic virus (SqMV) antisera provided by R. C. Gergerich were positive for SqMV. Pumpkin mosaic virus, a strain of SqMV, was previously reported infecting pumpkin in South Dakota (1). The pumpkin strain

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Nkosi, C. Z., A. R. Opoku, and S. E. Terblanche. "Antioxidative effects of pumpkin seed (Cucurbita pepo) protein isolate in CCl4-Induced liver injury in low-protein fed rats." Phytotherapy Research 20, no. 11 (2006): 935–40. http://dx.doi.org/10.1002/ptr.1977.

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22

Bučko, Sandra, Jaroslav Katona, Ljiljana Popović, Lidija Petrović, and Jelena Milinković. "Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate." Food Hydrocolloids 60 (October 2016): 271–78. http://dx.doi.org/10.1016/j.foodhyd.2016.04.005.

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23

Bučko, Sandra, Jaroslav Katona, Lidija Petrović, et al. "The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate." Food Biophysics 13, no. 3 (2018): 217–25. http://dx.doi.org/10.1007/s11483-018-9528-5.

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Juhász, Réka, Lívia Hajas, Éva Csajbókné Csobod, Zoltán Pálinkás, Margita Szilágyi-Utczás, and Csilla Benedek. "Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies." Foods 14, no. 9 (2025): 1518. https://doi.org/10.3390/foods14091518.

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This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a senso

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Sergheeva, Elena, and Natalia Netreba. "Oil crop pomace as a potential source of protein and dietary fiber." Journal of Engineering Science 31, no. 3 (2024): 196–215. https://doi.org/10.52326/jes.utm.2024.31(3).14.

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The oil industry market is promising worldwide, including in the Republic of Moldova. The growth of vegetable oil production has led to the formation of a large amount of waste – oil crop pomace (meal), which is usually discarded or used in small quantities as animal feed and becomes a serious environmental problem. The aim of this work is to analyze and study different kinds of oil crop pomace, which can be used as a functional ingredient in product development due to its beneficial components, dietary fiber, and protein. This review presents the classification of meals, the methods of

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Christian, Chukwuemeka Ike, Chika Emeka-Ike Peace, and Odinakachi Ogwuegbu Happiness. "Nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours." GSC Biological and Pharmaceutical Sciences 12, no. 3 (2020): 051–60. https://doi.org/10.5281/zenodo.4265869.

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The nutritional and microbiological qualities of pumpkin (<em>Cucurbita pepo</em>) seed composite flours were studied using standard nutrient assessment and microbiological methods. Proximate and nutrient content analysis showed that pumpkin (<em>Cucurbita pepo) </em>seed flour (PSF) had low moisture (6.48 ±0.72%) and starch content (19.75 ±2.47%) with high ash (5.92 ±0.81%), fat (33.12 ±2.20%), fibre (7.24 ±0.64%) and protein (27.05 ±2.01%) contents over wheat flour (WF1). Mineral and peroxide values were high in pumpkin seed flour (PSF) than whe

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Sinelnikov, A. V., T. V. Kolganova, and R. V. Ulanova. "Obtaining analogues of fermented milk products from seed meal using new strains of lactic acid bacteria." Prikladnaâ biohimiâ i mikrobiologiâ 60, no. 3 (2024): 294–300. http://dx.doi.org/10.31857/s0555109924030088.

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A method has been developed for producing analogues of fermented milk drinks from pumpkin seed meal – a massive waste of oilseed production – using new strains of lactic acid bacteria (LAB) isolated from different samples of kumiss. Based on the results of screening 50 LAB isolates capable of fermenting milk and aqueous meal extracts in a wide pH range, 3 strains with the best growth characteristics were selected. These strains were identified as representatives of the genus Lacticaseibacillus, most closely related to L. rhamnosus and L. casei (with 99.93 and 99.65% similarity in 16S rRNA gene

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Yang, Chen, Bingyi Wang, Jianming Wang, Shuang Xia, and Yonggang Wu. "Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate." LWT 109 (July 2019): 443–49. http://dx.doi.org/10.1016/j.lwt.2019.04.034.

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Helikh, Anna, and Andrii Filon. "Study of the amino acid profile of alternative proteins (Helix pomatia, Lissachatina fulica, Helix aspersa) and their potential application in a healthy diet: optimization of a modern brandade recipe." Technology audit and production reserves 2, no. 3(82) (2025): 71–79. https://doi.org/10.15587/2706-5448.2025.326896.

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Integrating traditional European cuisine with alternative protein sources can strengthen food security and provide the population with healthy food. Previous scientific works indicate the nutritional and environmental potential of alternative proteins. However, there is a research gap regarding their practical integration into authentic European recipes to improve nutritional value, sensory characteristics, and promote healthy eating. This study focuses on the problem of improving cod brandade for healthy nutrition. One of the problematic aspects of traditional brandade is its high fat content

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Nkosi, C. Z., A. R. Opoku, and S. E. Terblanche. "Effect of pumpkin seed (Cucurbita pepo) protein isolate on the activity levels of certain plasma enzymes in CCl4-induced liver injury in low-protein fed rats." Phytotherapy Research 19, no. 4 (2005): 341–45. http://dx.doi.org/10.1002/ptr.1685.

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Vinayashree, S., and Prasanna Vasu. "Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds." Food Chemistry 340 (March 2021): 128177. http://dx.doi.org/10.1016/j.foodchem.2020.128177.

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Svoboda, J., and L. Leisova-Svobodova. "First Report of Squash Mosaic Virus in Ornamental Pumpkin in the Czech Republic." Plant Disease 95, no. 10 (2011): 1321. http://dx.doi.org/10.1094/pdis-05-11-0444.

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In August 2010, yellow mosaic and leaf deformation were observed on leaves of field planted ornamental pumpkin (Cucurbita pepo L. convar. microcarpina Grebenščikov) plants near Tasovice Village in the Znojmo District of the Czech Republic. These symptoms were typical of a virus infection. Nine leaf samples were collected and examined for the presence of commonly occurring cucurbit viruses by double-antibody sandwich (DAS)-ELISA. Eight samples were infected with Zucchini yellow mosaic virus (ZYMV), seven with Watermelon mosaic virus-2 (WMV-2), five with Cucumber mosaic virus (CMV), and two with

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Nkosi, C. Z., A. R. Opoku, and S. E. Terblanche. "In Vitro antioxidative activity of pumpkin seed (Cucurbita pepo) protein isolate and itsIn Vivo effect on alanine transaminase and aspartate transaminase in acetaminophen-induced liver injury in low protein fed rats." Phytotherapy Research 20, no. 9 (2006): 780–83. http://dx.doi.org/10.1002/ptr.1958.

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Du, Hongying, Jin Zhang, Siqi Wang, Anne Manyande, and Jie Wang. "Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates." LWT 155 (February 2022): 112952. http://dx.doi.org/10.1016/j.lwt.2021.112952.

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Filinska, Tetiana, Antonina Filinska, and Sergii Pavliuk. "RESEARCH OF THE PROPERTIES OF FUNCTIONAL ADDITIVES OF PLANT ORIGIN FOR MAYONNAISE PRODUCTS." Technical Sciences and Technologies, no. 2(32) (2023): 282–88. http://dx.doi.org/10.25140/2411-5363-2023-2(32)-282-288.

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Mayonnaise and mayonnaise sauces hold a significant place in the diet of a modern person. Their production volume world-wide has a constant tendency to increase. The product range is expanding, considering the modern trends in healthy nutrition.Consumer demand for mayonnaise products with low fat content, free from animal-d erived ingredients, enriched with vitamins, trace elements, and dietary fibers, necessitates the search for new functional additives and the study of their technological prop-erties. The article presents the results of a study on the properties of vegetable fiber (cake), di

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Li, Yang, Qinghua Wu, Jingyi Lv, et al. "Associations of Protein Molecular Structures with Their Nutrient Supply and Biodegradation Characteristics in Different Byproducts of Seed-Used Pumpkin." Animals 12, no. 8 (2022): 956. http://dx.doi.org/10.3390/ani12080956.

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The purpose of this experiment was to explore the relationship of protein functional groups (including amide I, amide II, α-helix, and β-sheet) in byproducts of seed-used pumpkin (pumpkin seed cake, pumpkin seed coat, and seed-used pumpkin flesh) with their nutrient profiles and biodegradation characteristics. The experiment was designed to use conventional chemical analysis, combining the Cornell Net Carbohydrate and Protein System (CNCPS) and nylon bag technology to assess the nutritional value and biodegradation characteristics of seed-used pumpkin byproducts. Fourier transform infrared spe

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Tomczyńska-Mleko, Marta, Konrad Terpiłowski, Salvador Pérez-Huertas, et al. "Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein." Foods 12, no. 10 (2023): 2030. http://dx.doi.org/10.3390/foods12102030.

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The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one. The microstructure was less homogenou

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Murtado, Asep Dodo, Ade Vera Yani, Idealistuti Idealistuti, and Putri Regina Prayoga. "Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate." Journal of Global Sustainable Agriculture 4, no. 2 (2024): 207. http://dx.doi.org/10.32502/jgsa.v4i2.8259.

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One of the traditional foods that is popular among several Indonesian communities is dodol. Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk, which is boiled until it becomes thick and non-sticky with a dense and chewy texture.The aim of this research was to determine the best yellow pumpkin dodol based on sensory properties with the addition of soy protein isolate.The method used was a Randomized Block Design (RAK) method arranged in a non-factorial manner with five treatments, namely T0 (pumpkin dodol without the addition of soy protein isolate), T

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Pujilestari, Shanti, Diny A. Sandrasari, and Rimmaria Marida. "Chemical Characteristics of Pumpkin Seed Tempeh from Soybean and Pumpkin Seeds." ComTech: Computer, Mathematics and Engineering Applications 8, no. 2 (2017): 115. http://dx.doi.org/10.21512/comtech.v8i2.3757.

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The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect

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Hasrina, Hasrina, and Musdalifah Nurdin. "Protein Content of Tempe from Pumpkin Seeds (Cucurbita moschata) and Its Use as a Learning Media." Media Eksakta 17, no. 1 (2021): 1–4. http://dx.doi.org/10.22487/me.v17i1.808.

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Pumpkin seeds (Cucurbita moschata) in daily life is used only limited to pumpkin seed snack, whereas pumpkin seeds can be processed in various forms. One of them is pumpkin seed tempeh. Tempeh is a traditional fermented food rhizopus sp. made by fermentation and can be used as a food source that has economic value which has high protein. This study aims to determine the protein levels in pumpkin seed tempeh and its use as a learning media. The research type is an explorative descriptive research. Tempe pumpkin seeds were analyzed for protein levels by using micro Kjedhal analysis through three

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Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Development of pumpkin seed meal biscuits." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (2022): 36–42. http://dx.doi.org/10.15587/1729-4061.2022.254940.

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Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein conten

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Dan, Gao, Helikh Anna, Duan Zhenhua, Liu Yan, and Shang Feifei. "Development of pumpkin seed meal biscuits." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (2022): 36–42. https://doi.org/10.15587/1729-4061.2022.254940.

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Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein conten

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Musaidah, Musaidah, Aminuddin Syam, Atjo Wahyu, et al. "The Influence of Giving Biscuits of Yellow Pumpkin Seed and Capsule of Moringa Leaves on the Level of C-Reactive Protein on Pregnant Women." International Journal of Design & Nature and Ecodynamics 17, no. 4 (2022): 627–32. http://dx.doi.org/10.18280/ijdne.170419.

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Pregnant women are likely to have the option of receiving supplementary nourishment in the form of pumpkin seed biscuits and Moringa leaves. The purpose of this study is to see how Pumpkin Seed Biscuits and Moringa Leaf Capsules affect C-Reactive Protein (C-RP) levels in pregnant women at the Stunting Locus, Bone Regency. A Quasi-Experimental method, also known as a field trial. The Non-Randomized Pre-Test - Post Test Group Design was adopted for the research design. Participants in this study were separated into two groups: group I was given pumpkin seed biscuits and a blood-added tablet, and

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Khleborodov, A. Ya, I. M. Pochitskaya, O. S. Provotorova, and P. A. Skripkovich. "Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil." Vegetable crops of Russia, no. 6 (December 26, 2020): 41–46. http://dx.doi.org/10.18619/2072-9146-2020-6-41-46.

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Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguishe

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Artemova, E. N., and K. V. Vlasova. "FEATURES OF SEED FLOUR PROTEINS FROM DIFFERENT PUMPKIN VARIETIES AS EMULSIFIERS." Bulletin оf Kamchatka State Technical University, no. 60 (2022): 6–17. http://dx.doi.org/10.17217/2079-0333-2022-60-6-17.

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The emulsifying ability of pumpkin seed flour determines the range of its application in food technology. Identification of varietal characteristics of pumpkin seed flour proteins raises the efficiency of its use. The pumpkin seed flour of the four most common and different in ripening period kinds was selected for study, such as Kroshka, Vitaminnaya, Mozoleevskaya and Golosemennaya. The protein composition of the seed flour of the selected pumpkin varieties was evaluated by such indicators as the mass fraction of pro-teins, the distribution of proteins into individual fractions and their poly

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Akintade, Adeyanmola Oluwaseyi, Olugbenga Olufemi Awolu, and Beatrice Olawumi Ifesan. "Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 179–86. http://dx.doi.org/10.2478/aucft-2019-0021.

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Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed

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Kalyna, V. S., and M. V. Lutsenko. "Study of the properties of pumpkin seed processing products." Science, technologies, innovation, no. 1(21) (2022): 22–28. http://dx.doi.org/10.35668/2520-6524-2022-1-04.

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The analysis of recent studies and publications was carried out and it was revealed that Ukrainian and foreign scientists are investigating the use of new raw materials from pumpkin seeds in the technologies of functional food products, but its chemical composition has not been sufficiently studied. Based on the analyzed sources, a set of studies to determine the quality of pumpkin seeds is substantiated. According to the results of research, the technology of complex processing of pumpkin seeds has been developed, the main elements of which are seed pressing and fractionation of crushed cake.

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Matthew, Olajumoke Josephine, Abubakar Ndaman Saidu, Ali Audu Jigam, and Ocheme Boniface Ocheme. "Biochemical and haematological indices of rats fed with different processed fluted pumpkin (Telfairia occidentalis) seeds." BIOMED natural and applied science 1, no. 2 (2021): 31–38. http://dx.doi.org/10.53858/bnas01023138.

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Fluted pumpkin (Telfairia occidentalis) seed is a perennial plant that belongs to the family of Cucurbitaceae. Several nutritional values of the seeds have been reported. In this present study, thirty rats (average weight= 133 g ± 1.25 g) were randomly allocated to 5 groups of 6 rats each and placed on a conventional diet supplemented with groundnut meal (control), unprocessed fluted pumpkin seed flour (UF_Diet), boiled fluted pumpkin seed flour (BF_Diet), germinated fluted pumpkin seed flour (GF_Diet), and soaked fluted pumpkin feed flour (SF_Diet) for 28 days after which animals were sacrifi

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Banu, Iuliana, and Iuliana Aprodu. "Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour." Applied Sciences 14, no. 8 (2024): 3479. http://dx.doi.org/10.3390/app14083479.

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The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as st

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Josiah, A. Lennox, and Obun Nkra Bridget. "Microbiological and Proximate Analysis of Fluted Pumpkin (Telfairia Occidentalis[F] Hook) Leaves and Seeds." International Journal of Sciences Volume 5, no. 2016-02 (2016): 12–15. https://doi.org/10.5281/zenodo.3349093.

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The study of the microbiology and proximate composition of fluted pumpkin (Telfairia occidentalis (F) Hook) leaves and seeds was carried out. Official methods of analysis were employed. The results of the proximate analysis of the fluted pumpkin leaves were 65.40% moisture, 6.51% ash, 4.24% protein, 1.3% fat, 2.57% fibre and 20.98% carbohydrate while the seeds contained 3.40% moisture 3.40% ash,37.85% protein, 39.80% fat, 3.44% fibre and 12.51% carbohydrate. The results of the total aerobic counts were 1.45±0.01x103 cfu/mg and 1.25± 0.01 x 102 cfu/mg for the bacteria and fungi respectively for

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