Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties

Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40%...

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Bibliographic Details

Published in:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Main Authors:	Zeinab Nooshi Manjili, Alireza Sadeghi Mahoonak, Vahid Erfani Moghadam, Mohammad Ghorbani, Hoda Shahiri Tabarestani
Format:	Article
Language:	English
Published:	Ferdowsi University of Mashhad 2024-05-01
Subjects:	antioxidant activity microwave pretreatment protein hydrolysates pumpkin seeds
Online Access:	https://ifstrj.um.ac.ir/article_44572_36bb701aa4014a443e1b4f67e9c068f2.pdf