Lazos E S
Department of Food Technology, School of Food Technology and Nutrition, Athens, Greece.
Plant Foods Hum Nutr. 1992 Jul;42(3):257-73. doi: 10.1007/BF02193934.
Defatted pumpkin (C. pepo and C. maxima) seed flour has potential food uses because of its high protein content, 61.4 +/- 2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81-8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0-7.0 and exceeded 90% at pH above 9.0. Solubility was a function of ionic strength. It appeared that, even at the pH of minimum solubility, the pumpkin seed proteins could be dissolved up to high concentrations by increasing NaCl molarity. The viscosity of flour-water dispersion was affected by flour and salt concentrations, and temperature. The least gelation concentration was 8% (w/v) and the water and oil absorption 24.8 +/- 2.03 and 84.4 +/- 4.05 g/100 g respectively. Sorption isotherms, BET monolayer moisture and binding energy of sorption were also calculated. Both foam capacity and stability were pH dependent.
脱脂南瓜（西葫芦和笋瓜）籽粉因其高蛋白含量（61.4±2.56%）而具有潜在的食品用途。对脱脂粉的功能和电泳特性进行了研究。聚丙烯酰胺凝胶电泳和等电聚焦显示有14条水溶性蛋白质亚基带，其等电点在3.81 - 8.08之间，表观分子量在19,200至97,000道尔顿之间。在pH值3.0 - 7.0之间观察到最低氮溶解度，在pH值高于9.0时超过90%。溶解度是离子强度的函数。似乎即使在最低溶解度的pH值下，通过增加氯化钠摩尔浓度，南瓜籽蛋白也能溶解至高浓度。面粉 - 水分散体的粘度受面粉、盐浓度和温度的影响。最小凝胶化浓度为8%（w/v），水吸收和油吸收分别为24.8±2.03和84.4±4.05 g/100 g。还计算了吸附等温线、BET单层水分和吸附结合能。泡沫容量和稳定性均取决于pH值。
