Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate

@article{Buko2016InfluenceOE,
  title={Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate},
  author={Sandra Bu{\vc}ko and Jaroslav Katona and Ljiljana Popovi{\'c} and Lidija Petrovic and Jelena Milinkovic},
  journal={Food Hydrocolloids},
  year={2016},
  volume={60},
  pages={271-278}
}
Abstract Pumpkin seed protein isolate (PSPI) was enzymatically hydrolyzed by alcalase and pepsin to obtain H1 and H2 hydrolysates, respectively. Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of PSPI was investigated as a function of pH (3–8) and ionic strength (0–1 mol/dm 3 NaCl). Solubility of PSPI was lowest at pI = 5. Solubility of both hydrolysates was higher than solubility of PSPI, especially at pH close to pI. Increase in ionic strength brings… Expand
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