Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F002
DOI: https://doi.org/10.24326/ICDSUPL3.F002
Published online: 24 April 2024
ICDSUPL, 3, F002 (2024)
Comparison of the functional properties of seeds protein isolates of selected cucurbit plants
Magdalena Borecka1*, Monika Karaś1, Kinga Konofał1
1 Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: magdalena.borecka@up.lublin.pl
Abstract
Cucurbit seeds are a by-product of the food technology, characterized by a high protein content and other valuable health-promoting ingredients. The study aimed to compare the functional properties of protein isolates obtained from defatted and nondefatted seeds of selected cucurbit plants. The research material included degreased seeds (with and without husk) of watermelon (W), squash (SH, S), pumpkin (Pu), and patisson (PH, P). Proteins were isolated from defatted and non-fatted flour of selected cucurbit seeds and then their functional properties were tested, such as the ability to water and oil absorption, as well as foaming and emulsifying properties. The research showed that protein isolates obtained from defatted W, SH, and PH had the highest water absorption (448.28%, 423.16%, and 420.48%, respectively). Among protein isolates from non-defatted PH, P, and W exhibited the highest value of water absorption (410.16%, 378%, and 374.36%, respectively). The highest fat absorption was confirmed for protein isolates obtained from non-defatted and defatted A (900%, 920%, respectively) and defatted S as well (920%). The highest foam capacity was noticeable for protein isolates obtained from non-defatted S, SH (112.5%, 87,5%, respectively), and the highest foam stability was confirmed for protein isolates obtained from non-defatted S, PH, and Pu (99%, 98%, and 94%, respectively). Protein isolates obtained from defatted P, W, and SH characterized the highest value of foam stability (99%, 99%, and 98%, respectively). The highest emulsifying activity had protein isolates from nondefatted Pu (11%) and defatted P (11%). The highest emulsion stability characterized protein isolates obtained from defatted S (108%), and non-defatted W and P (108%). This study showed that all protein isolates had good functional properties. Furthermore, this study investigated that defatting of selected cucurbit seeds has a positive impact on the ability to water absorption and emulsifying properties.
Keywords: bioactive peptides, cucurbit seeds, functional properties
How to cite
M. Borecka, M. Karaś, K. Konofał, 2024. Comparison of the functional properties of seeds protein isolates of selected cucurbit plants. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F002