Structure-function modulation of protein-rich pumpkin seed flour via microfluidization processing for plant-based...

The growing global demand for dietary proteins necessitates the search for novel and sustainable protein sources. As a byproduct of pumpkin processing, protein-rich pumpkin seed flour (PSF) holds significant potential. Yet, it is underutilized and limited research has been conducted on improving its functionality without prior protein extraction. This study examined microfluidization to enhance PSF's functional properties without protein extraction. Microfluidization reduced particle size and induced protein unfolding, producing a more irregular and porous surface. These changes increased free sulfhydryl content and surface hydrophobicity, improving foaming capacity by up to 7.5-fold, while also improving emulsifying properties. Changes in surface morphology also promoted interactions between the proteins and water or oil, increasing solubility (up to 710 %), water-holding capacity (up to 246 %), and oil-holding capacity (up to 400 %). Overall, the findings demonstrate that microfluidization is an effective strategy for the valorization of PSF, significantly enhancing its functional properties without requiring protein isolation.