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Mechanical Protein Function

Mechanical Protein Function

Mechanical Protein Functions

Mechanical Protein Functions

Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.

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

Jonathan Chen¹, Oguz Kaan Ozturk¹

¹Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.

|December 6, 2025

Summary

Microfluidization enhances pumpkin seed flour (PSF) functionality by reducing particle size and improving protein structure. This process significantly boosts protein solubility, water-holding, and oil-holding capacities for sustainable food applications.

Keywords:

Functionality Microfluidization Plant-based Pumpkin seed flour Valorization

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Area of Science:

Food Science
Biotechnology
Sustainable Food Sources

Background:

Growing global demand for sustainable dietary proteins.
Pumpkin seed flour (PSF) is an underutilized, protein-rich byproduct.
Limited research on improving PSF functionality without protein extraction.

Purpose of the Study:

To investigate microfluidization as a method to enhance PSF functional properties.
To assess the impact of microfluidization on PSF's physical and chemical characteristics.
To evaluate improvements in solubility, water-holding, and oil-holding capacities.

Main Methods:

Microfluidization of pumpkin seed flour (PSF).
Analysis of particle size reduction and protein unfolding.
Assessment of surface morphology, free sulfhydryl content, and surface hydrophobicity.
Measurement of foaming capacity, emulsifying properties, solubility, and water/oil-holding capacities.

Main Results:

Microfluidization reduced particle size and induced protein unfolding.
Increased free sulfhydryl content and surface hydrophobicity.
Enhanced foaming capacity (up to 7.5-fold) and emulsifying properties.
Significant increases in solubility (up to 710%), water-holding capacity (up to 246%), and oil-holding capacity (up to 400%).

Conclusions:

Microfluidization is an effective strategy for valorizing PSF.
The technique enhances functional properties without protein isolation.
Microfluidized PSF shows potential as a sustainable ingredient in food applications.