Evaluation of solubility of pumpkin seed globulins by response surface method

The response surface method was employed to study the effect of pH, sodium chloride concentrations and temperature on the solubility of pumpkin seed globulins (cucurbitin). The most significant variable was linear sodium chloride concentration, followed by the quadratic sodium chloride concentration...

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Veröffentlicht in:	Journal of food engineering 2008-02, Vol.84 (4), p.591-594
Hauptverfasser:	PERICIN, Draginja, RADULOVIC, Ljiljana, TRIVIC, Svetlana, DIMIC, Etelka
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cucurbita pepo Cucurbitaceae Cucurbitin Food engineering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Globulins linear models Mathematical models nutritive value plant proteins Protein isolates Protein solubility Pumpkins response surface methodology Response surfaces seed extracts Seeds Sodium chloride Solubility temperature
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Beschreibung
Zusammenfassung:	The response surface method was employed to study the effect of pH, sodium chloride concentrations and temperature on the solubility of pumpkin seed globulins (cucurbitin). The most significant variable was linear sodium chloride concentration, followed by the quadratic sodium chloride concentration. The coefficient of determination ( R 2) was high for the chosen second-order polynomial model. Optimal conditions of solubility of protein isolate from pumpkin seeds were: pH of 7.69, sodium chloride concentration of 3.99% and temperature of 54 °C. By means of additional experiments, the adequacy of the suggested model was confirmed.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2007.07.002