Effect of\nExtraction Methods and Preheat Treatments\non the Functional Properties of Pumpkin Seed Protein Concentrate

This study explores the effect of different extraction\nmethods\nand preheat treatments in obtaining protein concentrate from pumpkin\nseed flour. The effects on the yield and functional properties of\npumpkin seed protein concentrate (PSPC) were compared alongside microwave\nand conventional preheating methods using alkali, salt, and enzyme-assisted\nalkali extraction techniques. Analytical assessments included proximate\nanalysis, soluble protein content, water solubility index (WSI), emulsification\nactivity (EA) and stability (ES), foaming capacity (FC) and stability\n(FS), and antioxidant activity (AA). Hydration and structural analyses\nwere performed via time-domain nuclear magnetic resonance (TD-NMR)\nRelaxometry and Fourier-Transform Infrared (FTIR) Spectroscopy. In\naddition, color measurements were performed to evaluate the visual\nquality of the samples. The alkali extraction method paired with microwave\nheating (MH-AE) significantly outperformed other techniques, with\nan extraction yield and protein content of approximately 55% and 77%,\nrespectively. This study demonstrated the superior yield and functional\nproperties of PSPC using MH-AE, opening opportunities for future research\nin optimizing plant-based protein extraction techniques.