Extraction methods dictate pumpkin seed protein structure and thereby govern the linear and nonlinear rheological behavior of high internal phase emulsions.

Key Points

• This research aims to assess how different extraction methods affect the structure of pumpkin seed protein and its impact on the rheological behavior of emulsions.
• Explored various extraction methods for pumpkin seed protein.
• Analyzed protein solubility and aggregation at pH 6.0.
• Assessed rheological behavior in high internal phase emulsions (HIPEs).
• Mild extraction preserved native protein conformation, enhancing HIPE performance.
• Low solubility at pH 6.0 was linked to protein aggregation and a stronger bulk network.