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

• Autor(a) principal: Lovatto,Naglezi de Menezes
• Data de Publicação: 2020
• Outros Autores: Loureiro,Bruno Bianchi, Bender,Ana Betine Beutinger, Loureiro,Cristiane Bianchi, Goulart,Fernanda Rodrigues, Speroni,Caroline Sefrin, Macagnan,Fernanda Teixeira, Piana,Mariana, Silva,Leila Picolli da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000200751
• topic: amino acids; central composite rotational design; in vitro digestibility; new ingredient

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.