Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization.

  title={Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization.},
  author={Leila Rezig and Farhat Chibani and Moncef Chouaibi and Mich{\`e}le Dalgalarrondo and Kamel Hessini and Jacques Gu{\'e}guen and Salem Hamdi},
  journal={Journal of agricultural and food chemistry},
  volume={61 32},
Seed proteins extracted from Tunisian pumpkin seeds ( Cucurbita maxima ) were investigated for their solubility properties and sequentially extracted according to the Osborne procedure. The solubility of pumpkin proteins from seed flour was greatly influenced by pH changes and ionic strength, with higher values in the alkaline pH regions. It also depends on the seed defatting solvent. Protein solubility was decreased by using chloroform/methanol (CM) for lipid extraction instead of pentane (P… CONTINUE READING
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