AI Article Synopsis
- The study compares ultrasound and enzyme-assisted methods for extracting albumin from defatted pumpkin seed powder, finding both methods yield more albumin than traditional techniques.
- The ultrasonic extraction was found to be twice as fast as the enzymatic method, but enzymatic extraction produced a 16% higher yield of albumin.
- Functional evaluations showed that while enzymatic extraction maintained the functional properties of albumin, the ultrasonic method improved water and oil-holding capacities but slightly decreased foaming and emulsion stability.
Article Abstract
In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin () seed powder were compared. Both advanced extraction techniques strongly increased the albumin yield in comparison with conventional extraction. The extraction rate was two times faster in the ultrasonic extraction than in the enzymatic extraction. However, the maximum albumin yield was 16% higher when using enzymatic extraction. Functional properties of the pumpkin seed albumin concentrates obtained using the enzymatic, ultrasonic and conventional methods were then evaluated. Use of hydrolase for degradation of cell wall of the plant material did not change the functional properties of the albumin concentrate in comparison with the conventional extraction. The ultrasonic extraction enhanced water-holding, oil-holding and emulsifying capacities of the pumpkin seed albumin concentrate, but slightly reduced the foaming capacity, and emulsion and foam stability.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5079164 | PMC |
| http://dx.doi.org/10.17113/ftb.53.04.15.4159 | DOI Listing |
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