Certain functional properties of defatted pumpkin seed flour

@article{Lazos1992CertainFP,
  title={Certain functional properties of defatted pumpkin seed flour},
  author={Evangelos S. Lazos},
  journal={Plant Foods for Human Nutrition},
  year={1992},
  volume={42},
  pages={257-273}
}
  • E. S. Lazos
  • Published 1 July 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… 

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