Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin ( Cucurbita pepo )
Seed Powder

• Published in: Food technology and biotechnology 2015, Vol.53 (4), p.479-479
• Main Authors: Tu, Gia Loi, Bui, Thi Hoang Nga, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Man Le, Van Viet
• Format: Article
• Language: English
• Subjects: Albumin; Cucurbita pepo; Enzymes; extraction; Food; functional properties; hydrolase; Methods; Moisture content; Physiological aspects; Preliminary Communication; Proteins; Pumpkins; Seeds; Separation (Technology); Solvents; Ultrasonic imaging; ultrasound
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.53.04.15.4159

In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin ( ) seed powder were compared. Both advanced extraction techniques strongly increased the albumin yield in comparison with conventional extraction. The extraction rate was two times faster in the ultrasonic extraction than in the enzymatic extraction. However, the maximum albumin yield was 16% higher when using enzymatic extraction. Functional properties of the pumpkin seed albumin concentrates obtained using the enzymatic, ultrasonic and conventional methods were then evaluated. Use of hydrolase for degradation of cell wall of the plant material did not change the functional properties of the albumin concentrate in comparison with the conventional extraction. The ultrasonic extraction enhanced water-holding, oil-holding and emulsifying capacities of the pumpkin seed albumin concentrate, but slightly reduced the foaming capacity, and emulsion and foam stability.