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Pumpkin (Cucurbita pepo) seed protein isolate (PSPI1) with protein content of 94.3 g/100 g was obtained by alkali extraction with isoelectric precipitation. Functional properties of PSPI such as solubility, interfacial and emulsifying properties were tested as a function of pH (3–8), ionic strength (μ = 0–1 mol/dm3 NaCl) and PSPI concentration. PSPI solubility had a minimum at pH 5 and reached maximal...
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