ArticleMolecules (Basel, Switzerland)2021
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications.Foods (Basel, Switzerland) · 2025Review
- Plant-derived insoluble protein aggregates: Formation mechanisms, influencing factors, solubilization, functional properties, and applications.Food chemistry: X · 2025Article
- Chemical, Bioactive, and Functional Characterization of a Protein Preparation fromMolecules (Basel, Switzerland) · 2025Article
- A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products.Food chemistry: X · 2025Review
- Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Molecules (Basel, Switzerland) · 2025Article
- Co-Translational Deposition of NAdvanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein.Foods (Basel, Switzerland) · 2023Article
- Article
- Emerging Protein Sources for Food Production and Human Nutrition.Molecules (Basel, Switzerland) · 2023Article
- The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.