Certain functional properties of defatted pumpkin seed flour

@article{Lazos1992CertainFP,
  title={Certain functional properties of defatted pumpkin seed flour},
  author={E. S. Lazos},
  journal={Plant Foods for Human Nutrition},
  year={1992},
  volume={42},
  pages={257-273}
}
  • E. S. Lazos
  • Published 1992
  • Chemistry, Medicine
  • Plant Foods for Human Nutrition
  • Defatted pumpkin (C. pepo andC. maxima) seed flour has potential food uses because of its high protein content, 61.4±2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81–8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0–7.0… CONTINUE READING
    50 Citations
    Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds
    • 16
    • Highly Influenced
    Functional properties of select edible oilseed proteins.
    • 33
    Equilibrium Moisture Content of Semi-Defatted Pumpkin Seed Flour
    • 30
    SOFTENING OF PUMPKIN SEEDS (CUCURBITA MOSCHATA) BY ALKALINE MACERATION
    • 4

    References

    SHOWING 1-10 OF 45 REFERENCES
    Conditions affecting production of a protein isolate from lupin seed kernels
    • 44
    • Highly Influential
    Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
    • 418
    • Highly Influential
    Chemical, functional, and nutritional properties of sunflower protein products
    • 72
    • Highly Influential
    Nutritional, Fatty Acid, and Oil Characteristics of Pumpkin and Melon Seeds
    • 112