The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

@article{Buko2018TheIO,
  title={The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate},
  author={Sandra Bu{\vc}ko and Jaroslav Katona and Lidija Petrovic and Jelena Milinkovic and Ljiljana Spasojevic and Nenad Muci{\'c} and Reinhard Miller},
  journal={Food Biophysics},
  year={2018},
  volume={13},
  pages={217-225}
}
Pumpkin seed protein isolate, PSPI, was enzymatically hydrolysed by alcalase to obtain pumpkin seed protein hydrolysate, PSPH. Kinetics of PSPI and PSPH adsorption layer formation at oil–protein solution interface and interfacial dilatational properties of the layers were investigated by the drop profile analysis tensiometer (PAT) in order to determine the influence of enzimatic hydrolysis on the interfacial properties of pumpkin seed proteins. The properties were investigated at different… 
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