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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

Leila RezigFood Conservation and Valorization Laboratory, High Institute of Food Industries, El Khadra City, Tunisia;Research Unit 1268, INRA, Biopolymers Assemblies Interactions, Nantes, FranceCorrespondence[email protected]
,
Alain RiaublancResearch Unit 1268, INRA, Biopolymers Assemblies Interactions, Nantes, France
,
Moncef ChouaibiFood Conservation and Valorization Laboratory, High Institute of Food Industries, El Khadra City, Tunisia
,
Jacques GuéguenResearch Unit 1268, INRA, Biopolymers Assemblies Interactions, Nantes, France
&
Salem HamdiFood Conservation and Valorization Laboratory, High Institute of Food Industries, El Khadra City, Tunisia
Pages 172-186 | Received 12 Sep 2014, Accepted 14 Feb 2015, Published online: 16 Oct 2015

Citations (17)

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Read on this site (2)

Jingwang Chen, Taihua Mu, Miao Zhang, Dorothée Goffin, Hongnan Sun, Mengmei Ma, Xingli Liu & Duqin Zhang. (2018) Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds. International Journal of Food Properties 21:1, pages 685-701.
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Chongzhen Sun, Wenjia Wu, Yurong Ma, Tian Min, Furao Lai & Hui Wu. (2017) Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf. International Journal of Food Properties 20:sup3, pages S3311-S3325.
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Articles from other publishers (15)

Dan Gao, Anna Helikh, Zhenhua Duan & Qingli Xie. (2022) Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. Journal of Food Measurement and Characterization 17:3, pages 2301-2312.
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Leila Rezig, Karima Gharsallah & Moncef Chouaibi. 2023. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products 323 376 .
Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi & Anastasiia Shevchenko. (2022) Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour. Plants 11:20, pages 2762.
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Nicola Gasparre, Marco van den Berg, Filip Oosterlinck & Arjen Sein. (2022) High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 27:18, pages 5855.
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Yajuan Sun, Yongqiang Shen, Jingjing Ding, Xinjiong Ni, Chen Li, Jing Wang & Cheng Yang. (2022) High ethanol tolerance of oil-in-water Pickering emulsions stabilized by protein nanoparticles. Colloids and Surfaces A: Physicochemical and Engineering Aspects 632, pages 127777.
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Leila Rezig, Karima Gharsallah & Moncef Chouaibi. 2020. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products 1 55 .
Joanna Miedzianka, Aleksandra Zambrowicz, Magdalena Zielińska-Dawidziak, Wioletta Drożdż & Agnieszka Nemś. (2021) Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules 26:6, pages 1575.
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Konstantina Kyriakopoulou, Julia K. Keppler & Atze Jan van der Goot. (2021) Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 10:3, pages 600.
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Jan Małecki, Igor Tomasevic, Ilija Djekic & Bartosz G. Sołowiej. (2020) The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People. Foods 9:10, pages 1467.
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Tao Lin, Han Chen, Shaoxin Ding, Wei Chen & Hang Xu. (2019) The fates of aromatic protein and soluble microbial product-like organics, as the precursors of dichloroacetonitrile and dichloroacetamide, in drinking water advanced treatment processes. Environmental Science: Water Research & Technology 5:8, pages 1478-1488.
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René Renato Balandrán-Quintana, Ana María Mendoza-Wilson, Gabriela Ramos-Clamont Montfort & José Ángel Huerta-Ocampo. 2019. Proteins: Sustainable Source, Processing and Applications. Proteins: Sustainable Source, Processing and Applications 97 130 .
Cheng-mei Liu, Qian Peng, Jun-zhen Zhong, Wei Liu, Ye-jun Zhong & Fang Wang. (2018) Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.). Molecules 23:2, pages 393.
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Toan Thuc Pham, Thi Thu Tra Tran, Nu Minh Nguyet Ton & Van Viet Man Le. (2017) Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions. Journal of Food Processing and Preservation 41:4, pages e13073.
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César Ozuna & Ma. Fabiola León-Galván. (2017) Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. BioMed Research International 2017, pages 1-16.
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Huynh Thanh Hai Vuong, Ngoc Minh Chau Tran, Thi Thu Tra Tran, Nu Minh Nguyet Ton & Van Viet Man Le. (2016) Effects of pH and salt concentration on functional properties of rambutan ( Nephelium lappaceum L.) seed albumin concentrate . International Journal of Food Science & Technology 51:5, pages 1212-1219.
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