Table 3.
Effect of ultrasonication on denaturation temperature (Td) and enthalpy (ΔH) of pumpkin seed protein isolates (PSPIs).
| Time | To (°C) | Td (°C) | Tc (°C) | ΔH (J/g) |
|---|---|---|---|---|
| Control | 69.3 ± 0.42a | 75.6 ± 1.78a | 104.11 ± 0.75c | 47.87 ± 1.42a |
| 5 min | 68.61 ± 1.67ab | 67.31 ± 1.06b | 126.09 ± 1.70b | 45.78 ± 1.74b |
| 10 min | 66.76 ± 1.20bc | 62.71 ± 0.79b | 133.11 ± 2.76a | 41.25 ± 1.69c |
| 20 min | 65.4 ± 1.72c | 56.38 ± 1.69d | 134.38 ± 1.68a | 35.43 ± 0.75e |
| 30 min | 55.54 ± 0.96d | 59.81 ± 1.19c | 134.42 ± 1.92a | 39.23 ± 1.47d |
(n = 3), Results are expressed as mean values ± standard deviations. Means with different superscript in a column differ significantly (p < 0.05).