Factors affecting production of melon seed kernel protein: Yield, composition and protein isolates quality

Abstract

Extraction and precipitation were investigated to determine the optimal conditions for preparation of protein concentrates from defatted melon seed kernels flour. Protein concentrates were prepared by extraction with distilled water, salt or alkaline solution. Alkaline solution led to the highest extraction yield of 84.5%. The protein concentrate has a good digestibility of 90.8% as determined by in vitro enzymatic method. The protein is rich in lysine 6.35% but poor in sulphur-containing amino acids such as methionine 0.27%, and cystine 0.33%. The protein isolate showed good whipping and emulsifying characteristics as well as water and oil absorptions.