Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

Abstract

Response surface methodology was used to determine optimum conditions for extraction of protein from pumpkin seed meal. A central composite rotational design (CCRD) including independent variables such, pH and sodium trimetaphosphate (STMP) content was used. Maximum yield was obtained at a central point of CCRD, with STMP content and pH of 4% and 4.5, respectively. These conditions resulted in protein yield of 50.04 g of soluble protein from extract/100 g pumpkin seed. The optimization of pH and STMP content allowed obtaining a product with a high protein concentration (62.56 g 100 g-1), digestibility (62.03 g 100 g-1) and concentration of essential amino acids (27.26 g 100 g-1). Regarding the polyphenols concentration, phosphorylated protein concentrate from pumpkin seed and the pumpkin seed meal presented 13.11 g 100 g-1 and 23.19 g 100 g-1, respectively. The adequacy of the model was confirmed by extracting the protein under optimum values. These results help in designing the process of optimal protein extraction from pumpkin seeds.

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

“…The fat content of untreated and de-oiled press cake is similar to that reported in the literature [ 40 , 41 ] and appears typical for pumpkin. The same is true for the amount of salts and dietary fiber [ 42 , 43 , 44 ].…”