Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Extraction of Pumpkin Seed Protein by Using Different Methods
Date
2023-11-27
Author
Taş, Ozan
Öztop, Halil Mecit
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
11
views
0
downloads
Cite This
Extraction of Pumpkin Seed Protein by Using Different Methods Mr Ozan Tas1 , Professor Mecit Halil Oztop1 1Middle East Technical University Aim: Pumpkin seed is one of the most important agro-industrial wastes and is generally utilized for its oil content. However, it also contains a significant amount of protein with essential amino acids (∼30%) thus it has a valuable potential to be used as an alternative plant-based protein source. Hence, obtaining a reasonable amount of extracted protein with a higher protein content is the aim of this study. Method: Pumpkin seed flour was used as the raw material. Three different extraction techniques (alkali, salt, and enzymeassisted) with 2 different pre-treatment methods (microwave-assisted (MA), and conventional heating (CH)) were used to obtain pumpkin seed protein (PSP) from its flour. In addition, untreated flour samples (UF) were also used for the different extraction methods. The analysis evaluated extraction yield, proximal analysis, protein solubility, and structural changes by Fourier-transform infrared (FTIR) spectroscopy. Results: The results showed that among 3 different techniques, both the extraction yield and the protein content were the highest in the alkali-treated samples (p<0.05). In addition, MA treatment with the alkali method resulted in the highest extraction yield (∼67%) and protein content (∼78%) compared to CH and UF samples (p<0.05). Besides, the solubility of the PSP improved more in MA treated alkali samples with a shorter exposure time of microwave. FTIR spectroscopy analysis compiled well with the results obtained from the other analysis. Conclusion: This study revealed that the selection of extraction methods had a huge impact on the yield and the properties of PSP, and the best results were obtained for the MA samples with the alkali treated method. This combination could be used as an alternative extraction methodology due to its milder conditions to obtain PSP to a greater extent.
URI
https://hdl.handle.net/11511/112182
Conference Name
The 37th EFFoST International Conference
Collections
Department of Food Engineering, Conference / Seminar
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
O. Taş and H. M. Öztop, “Extraction of Pumpkin Seed Protein by Using Different Methods,” presented at the The 37th EFFoST International Conference, Valencia, İspanya, 2023, Accessed: 00, 2024. [Online]. Available: https://hdl.handle.net/11511/112182.