Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications

Pumpkin seed proteins are underutilized plant proteins with a balanced content of essential amino acids and health benefits. Benefit from the functional properties and low-cost character, pumpkin seed proteins exhibit great potential for applications as alternative food ingredients. This paper reviews the composition of pumpkin seed proteins, as well as the extraction methods, including the alkaline method, ultrasonic-assisted method, and enzymatic-assisted approach. Functional properties of pumpkin seed proteins, such as solubility, foamability, gelling, and emulsification, are described. Additionally, several modification methods were emphasized to enhance the functionality of pumpkin seed proteins, including physical, chemical, enzymatic, and combined approaches. Food applications of pumpkin seed proteins, including food packaging films, meat analogs, carriers, protein supplements, and functional food additives, are also systematically introduced. Finally, the challenges and solutions that limit the widespread utilization of pumpkin seed proteins are discussed.