FEATURES OF SEED FLOUR PROTEINS FROM DIFFERENT PUMPKIN VARIETIES AS EMULSIFIERS

Abstract

The emulsifying ability of pumpkin seed flour determines the range of its application in food technology. Identification of varietal characteristics of pumpkin seed flour proteins raises the efficiency of its use. The pumpkin seed flour of the four most common and different in ripening period kinds was selected for study, such as Kroshka, Vitaminnaya, Mozoleevskaya and Golosemennaya. The protein composition of the seed flour of the selected pumpkin varieties was evaluated by such indicators as the mass fraction of pro-teins, the distribution of proteins into individual fractions and their polypeptide composition. Pumpkin seed flour Golosemennaya contains albumins and globulins most of all, it has the most active low- and high-molecular polypeptides and the best ability to form emulsions.