Certain functional properties of defatted pumpkin seed flour

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-27T17:22:46Z
dc.date.available	2015-05-27T17:22:46Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11259
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://link.springer.com	en
dc.source	http://link.springer.com/article/10.1007/BF02193934	en
dc.subject	Άπαχο σπορέλαιο κολοκύθας
dc.subject	Electrophoresis
dc.subject	Ηλεκτροφόρηση
dc.subject	Χημικές ιδιότητες
dc.subject	Chemical properties
dc.title	Certain functional properties of defatted pumpkin seed flour	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1007/BF02193934
heal.language	en
heal.access	campus
heal.publicationDate	1992-07
heal.bibliographicCitation	Lazos, E. (1992) Certain functional properties of defatted pumpkin seed flour. "Plant Foods for Human Nutrition", 42 (3), p.257-273	en
heal.abstract	Defatted pumpkin (C. pepo andC. 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.	en
heal.publisher	Springer	en
heal.journalName	Plant Foods for Human Nutrition	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false