Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

@inproceedings{Rezig2016FunctionalPO,
  title={Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed},
  author={Leila Rezig and Alain Riaublanc and Moncef Chouaibi and Jacques Gu{\'e}guen and Salem Hamdi},
  year={2016}
}
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… CONTINUE READING

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