Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

Abstract

Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.

Changes in nutrient composition and quality characteristics of peeled Citrullus lunatus, preserved in different packaging materials

“…In Asia and the Middle East C. lunatus (egusi) plants, fruits, and seeds are used to treat a variety of illnesses including urinary tract infection, hepatic congestion, abnormal blood pressure, intestinal disorders, bacterial infections, jaundice, asthma, and diabetes (Khalid et al, 2021). The residual cake of egusi could be fried and consumed as a snack (Ehirim et al, 2015). Melon dishes are popular in West African countries.…”

Changes in Nutrient Composition and Quality Characteristics of Peeled Citrullus Lunatus, Preserved in Different Packaging Materials.

“…In Asia and the Middle East C. lunatus (egusi) plants, fruits, and seeds are used to treat a variety of illnesses including urinary tract infection, hepatic congestion, abnormal blood pressure, intestinal disorders, bacterial infections, jaundice, asthma, and diabetes [7]. The residual cake of egusi could be fried and consumed as a snack [8]. Melon dishes are popular in West African countries.…”