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

Gia Loi Tu, Thi Hoang Nga Bui, Thi Thu Tra Tran, Nu Minh Nguyet Ton and Van Viet Man Le*

Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam

Article history:
Received March 7, 2015
Accepted July 2, 2015

Key words
albumin, Cucurbita pepo, extraction, functional properties, hydrolase, ultrasound

In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin (Cucurbita pepo) 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.

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