Applications of pumpkin seed protein

Modern medical research has found that pumpkin has a variety of medicinal values and is an excellent dietary supplement to control and aid in the treatment of diseases such as diabetes, high blood pressure, and cholesterol. The role of pumpkin seed protein is very significant. Pumpkin seeds are the ripe seeds of pumpkins, which can be eaten as a snack by pickling and roasting, or used in the manufacture of sweets and baked goods.

Here is the content list:

l Main ingredients

l Nutrients

l Scope of application

Main ingredients

The main components of pumpkin seeds are pumpkin seed protein and oil. The nutritional value of pumpkin seeds is enhanced by the presence of minerals (especially potassium, phosphorus, and magnesium), phytosterols, carotenoids, and tocopherols. Pumpkin seeds contain 400 to 540g/kg of oil, but their use as cooking oil is more limited due to their color, strong flavor, and foaming properties. They are usually used as salad oil. In recent years, pumpkin seeds and pumpkin seed protein have attracted attention because of their functions in lowering blood lipids, treating benign prostatic hyperplasia, lowering blood pressure, anti-intestinal parasites, and anti-inflammatory and analgesic properties. As a dual-use plant resource, pumpkin seed kernels have been developed into a series of products in recent years, mainly focusing on pumpkin seed stir-fry, protein products, pumpkin seed oil, and the use of pumpkin seed meal.

Nutrients

Pumpkin seeds are rich in nutrients, of which the mass fraction of pumpkin seed protein is around 30%. Pumpkin seed protein contains 8 essential amino acids for humans and essential amino acids for children. The amino acid mass fraction exceeds the standards set by the Food and Agriculture Organisation of the United Nations and the World Health Organisation. According to existing research, pumpkin seed protein does not contain substances that are toxic to humans, and there are no safety risks similar to cottonseed meal.

Scope of application

A study has been conducted on the solubility, water-holding, emulsification, foaming, oil absorption, and other functional properties of pumpkin seed protein by using subcritical fluid extraction of pumpkin seed oil as raw material and using alkali solubilization and acid deposition method to produce pumpkin seed isolate protein. The results showed that appropriate pH adjustment could significantly improve the functional properties of pumpkin seed protein isolate and expand the application of pumpkin seed protein in food processing. Some studies have also started with the preparation of pumpkin seed protein, optimizing the conditions for pumpkin seed protein extraction and improving the purity of the protein with glycosylase treatment. The enzymes were used to improve the functional properties of the protein by moderate hydrolysis of pumpkin seed protein, and two enzymes were used to optimize the preparation process of the peptide, resulting in a biologically active peptide, which achieved the effect of making full use of pumpkin seed protein and improving the utilization of pumpkin seed protein in food.

These are some of the current applications of pumpkin seed protein. These are all our introductions to this matter. Our introduction is not very comprehensive, but we hope it can be helpful to you. If you are also interested in this area of knowledge and want to learn more information and help, you can follow Guangzhou Jiahua Chemical Co.,Ltd.