Physicochemical properties of hydrolysates from enzymatic hydrolysis of pumpkin (Cucurbita moschata) protein meal

Muhamyankaka V., . and Shoemaker C. F., . and Nalwoga M., . and Zhang X. M., . Physicochemical properties of hydrolysates from enzymatic hydrolysis of pumpkin (Cucurbita moschata) protein meal. pp. 2227-2240. ISSN 22317546

Pumpkin protein meal was hydrolysed by alcalase flavourzyme protamex and neutrase. Physicochemical characteristics were evaluated by previously published methods using pumpkin protein hydrolysates (PPHs) and pumpkin protein meal (PPM) as a control. Hydrolysis had significantly changed the physicochemical characteristics of protein meal and its functionality as well. Different enzymes had different specificity towards proteins which resulted into peptides of different molecular weight size and sequence of amino acids that determined surface properties. Hydrolysates prepared by alcalase (HA) showed highest protein content (92.22) best molecular weight distribution of peptides (98) over the range of 180-5000Da highest degree of hydrolysis (14.20) yield (53.29) solubility (93.40) and emulsification capacity (61.1 m2/g) at pH11 foaming capacity (64.39) fat absorption capacity (3.28mg/ml) and best gelation properties (2.00). However Hydrolysates prepared by flavourzyme (HF) showed highest emulsification (73.20) and foaming stability (47.94) after 120 minutes. Hydrolysates prepared by protamex (HP) showed the best water holding capacity (2.24 mg/mL) while hydrolysates prepared by neutrase (HN) had highest content of total amino acid (76.01). The results suggest that pumpkin oil processing by-product can be converted into hydrolysates which are a good source of protein fortification for a variety of food products as well as a potential food ingredient.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/25%20IFRJ%...

Abstract

Pumpkin protein meal was hydrolysed by alcalase flavourzyme protamex and neutrase. Physicochemical characteristics were evaluated by previously published methods using pumpkin protein hydrolysates (PPHs) and pumpkin protein meal (PPM) as a control. Hydrolysis had significantly changed the physicochemical characteristics of protein meal and its functionality as well. Different enzymes had different specificity towards proteins which resulted into peptides of different molecular weight size and sequence of amino acids that determined surface properties. Hydrolysates prepared by alcalase (HA) showed highest protein content (92.22) best molecular weight distribution of peptides (98) over the range of 180-5000Da highest degree of hydrolysis (14.20) yield (53.29) solubility (93.40) and emulsification capacity (61.1 m2/g) at pH11 foaming capacity (64.39) fat absorption capacity (3.28mg/ml) and best gelation properties (2.00). However Hydrolysates prepared by flavourzyme (HF) showed highest emulsification (73.20) and foaming stability (47.94) after 120 minutes. Hydrolysates prepared by protamex (HP) showed the best water holding capacity (2.24 mg/mL) while hydrolysates prepared by neutrase (HN) had highest content of total amino acid (76.01). The results suggest that pumpkin oil processing by-product can be converted into hydrolysates which are a good source of protein fortification for a variety of food products as well as a potential food ingredient.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Protein hydrolysate
AGROVOC Term:	Enzymatic hydrolysis
AGROVOC Term:	Cucurbita moschata
AGROVOC Term:	Pumpkins
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Flavour
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Peptides
AGROVOC Term:	Weight
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21343

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