Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 19, Issue 1, Pages 172-186Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1020433
Keywords
Interfacial pressure; Emulsion; Foam; Pumpkin protein extracts
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Protein fractions were extracted from pumpkin (Cucurbita maxima) seeds with deionized water, salt solution, and alkali solution, and characterized under alkaline (pH 8) and ionic strength conditions for protein solubility, interfacial pressure, and functional properties. The supernatants obtained from the protein fractions after hydration and centrifugation were designed deionized water supernatant, salt solution supernatant, and alkali solution supernatant. All protein fractions showed poor foamability and very low stability. The designed deionized water supernatant presented the highest emulsifying properties. In terms of stability, designed deionized water supernatant emulsions flocculate during storage but with low rates of coalescence compared to the two other fractions.
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