Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

Vinayashree, S.; Vasu, Prasanna

doi:10.1016/j.foodchem.2020.128177

Cited by 125 publications

(87 citation statements)

References 34 publications

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“…The proximal composition results indicated that the selected yogurt (M6) presented carbohydrate values of 8.18 ± 0.43%, a moisture value of 79.58 ± 0.47%, a fat value of 4.68 ± 0.11%, a fiber value of 0.89 ± 0.02%, a protein value of 6.10 ± 0.18%, and an ash value of 0.56 ± 0.05%. The data were compared with common and probiotic yogurts and presented higher carbohydrate and protein contents related to the content of HBSS due to the high content of carbohydrate and proteins in butternut squash seeds [17].…”

Section: Proximal Composition Of a Selected Standardized Productmentioning

confidence: 99%

“…In the case of butternut squash (Cucurbita moschata) seeds, they are a source of proteins [17], polysaccharides [18], and bioactive components such as vitamins, provitamins, phytosterols, phospholipids, and fatty acids [19][20][21], also present technological properties such as solubility and emulsification capacity [22,23]. However, there are few reports on squash seed characterization and functional properties and their use in the development of food products.…”

Section: Introductionmentioning

confidence: 99%

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Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Rojas-Torres

Quintana

García‐Zapateiro

2021

Fluids

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Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

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Section: Proximal Composition Of a Selected Standardized Productmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Rojas-Torres

Quintana

García‐Zapateiro

2021

Fluids

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“…Pumpkin is rich in vitamins, minerals, and antioxidants [34], which has many health benefits, and its seed is a good source for oil extraction [35]. China is the first-ranked country in pumpkin production in the world [36].…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Identification and Expression Analysis of Heat Shock Protein 70 (HSP70) Gene Family in Pumpkin (Cucurbita moschata) Rootstock under Drought Stress Suggested the Potential Role of these Chaperones in Stress Tolerance

Davoudi

Chen

Lou

2022

IJMS

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Heat shock protein 70s (HSP70s) are highly conserved proteins that are involved in stress responses. These chaperones play pivotal roles in protein folding, removing the extra amounts of oxidized proteins, preventing protein denaturation, and improving the antioxidant system activities. This conserved family has been characterized in several crops under drought stress conditions. However, there is no study on HSP70s in pumpkin (Cucurbita moschata). Therefore, we performed a comprehensive analysis of this gene family, including phylogenetic relationship, motif and gene structure analysis, gene duplication, collinearity, and promoter analysis. In this research, we found 21 HSP70s that were classified into five groups (from A to E). These genes were mostly localized in the cytoplasm, chloroplast, mitochondria, nucleus, and endoplasmic reticulum (ER). We could observe more similarity in closely linked subfamilies in terms of motifs, the number of introns/exons, and the corresponding cellular compartments. According to the collinearity analysis, gene duplication had occurred as a result of purifying selection. The results showed that the occurrence of gene duplication for all nine gene pairs was due to segmental duplication (SD). Synteny analysis revealed a closer relationship between pumpkin and cucumber than pumpkin and Arabidopsis. Promoter analysis showed the presence of various cis-regulatory elements in the up-stream region of the HSP70 genes, such as hormones and stress-responsive elements, indicating a potential role of this gene family in stress tolerance. We furtherly performed the gene expression analysis of the HSP70s in pumpkin under progressive drought stress. Pumpkin is widely used as a rootstock to improve stress tolerance, as well as fruit quality of cucumber scion. Since stress-responsive mobile molecules translocate through vascular tissue from roots to the whole plant body, we used the xylem of grafted materials to study the expression patterns of the HSP70 (potentially mobile) gene family. The results indicated that all CmoHSP70s had very low expression levels at 4 days after stress (DAS). However, the genes showed different expression patterns by progressing he drought period. For example, the expression of CmoHSP70-4 (in subgroup E) and CmoHSP70-14 (in subgroup C) sharply increased at 6 and 11 DAS, respectively. However, the expression of all genes belonging to subgroup A did not change significantly in response to drought stress. These findings indicated the diverse roles of this gene family under drought stress and provided valuable information for further investigation on the function of this gene family, especially under stressful conditions.

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“…In this way, extract and hydrolysates of C. maxima could potentially be a source of a free amino acid (Trp) and bioactive compounds to be implemented as nutraceuticals and functional food ingredients. However, the tryptophan content is generally reported as the percentage of whole protein (Bučko et al., 2015; Rezig et al., 2013), and no difference between proteic and free available tryptophan is made (Vinayashree & Vasu, 2021).…”

Section: Introductionmentioning

confidence: 99%

Protease‐assisted process for tryptophan release from pumpkin ( Cucurbita maxima ) seed protein extracts

Vargas

Bernal

Martínez

2022

Food Processing Preservation

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Squash pumpkin (Cucurbita maxima) seeds are currently underused food ingredient, despite being a high tryptophan‐rich protein source. In this study, we obtained and characterized a protein hydrolysate from defatted C. maxima seed meal, focusing on the effect of the used protease on tryptophan release. Protein hydrolysates were prepared using five different proteases and compared regarding the degree of hydrolysis (DH), free tryptophan content, hydrolysis kinetics, and potential antioxidant activity over reaction time. Protein hydrolysis using Flavourzyme resulted in the highest DH (35.6%), and free tryptophan concentration (337.9 mg/100 g), whereas hydrolysates obtained using Chymotrypsin showed the highest in vitro antioxidant activity (oxygen radical absorbance capacity [ORAC]) (371.1 mmol TE/100 g DM of protein extract). Our results show that protein hydrolysates from C. maxima seeds are a promising source of free tryptophan, with high antioxidant activity, supporting its potential as a food ingredient or for nutraceutical applications. Practical application C. maxima seeds are a promising source of free tryptophan, and its functionalization through hydrolysis showed a significant effect increasing tryptophan release and antioxidant activity, increasing its potential for ingredient or nutraceutical applications.

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Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

Cited by 125 publications

References 34 publications

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Genome-Wide Identification and Expression Analysis of Heat Shock Protein 70 (HSP70) Gene Family in Pumpkin (Cucurbita moschata) Rootstock under Drought Stress Suggested the Potential Role of these Chaperones in Stress Tolerance

Protease‐assisted process for tryptophan release from pumpkin ( Cucurbita maxima ) seed protein extracts

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