Gao D. Technology of protein isolate pumpkin seed meal and food products using it

Українська версія

Thesis for the degree of Doctor of Philosophy (PhD)

State registration number

0825U000214

Thesis Registration Form

0825U000214.pdf

Applicant for

Specialization

  • 181 - Харчові технології

10-11-2023

Specialized Academic Board

PhD 2142

Sumy National Agrarian University

Essay

The dissertation is devoted to experimental research and its scientific confirmation, regarding the substantiation of the technology of obtaining protein isolate from pumpkin seed meal with increased protein content and high functional and technological properties using the method of alkaline extraction, the action of ultrasound, isoelectric precipitation and pH-adjusting treatment. It has been experimentally confirmed that the use of the developed protein isolate from pumpkin seed meal in the technology of meat sausages and biscuits makes it possible to increase their biological value while fully preserving the high structural-mechanical and organoleptic characteristics of these products.

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Research papers

1. Gao, D., Helikh, A. O., & Duan, Z. (2021). Functional properties of four kinds of oilseed protein isolates. Journal of Chemistry and Technologies, 29(1), 155-163.

2. Gao, D., Helikh, A., & Duan, Z. (2021). Determining the efect of pH-shifting treatment on the solubility of pumpkin seed protein isolate. Eastern-European Journal of Enterprise Technologies, 5(11), 113.

3. Gao, D., Helikh, A., Duan, Z., Liu, Y., & Shang, F. (2022). Development of pumpkin seed meal biscuits. Eastern-European Journal of Enterprise Technologies, 2(11), 116.

4. Gao, D., Helikh, A. O., Filon, A. M., Duan, Z., & Vasylenko, O. O. (2022). Efect of Ph-shifting treatment on the gel properties of pumpkin seed protein isolate. Journal of Chemistry and Technologies, 30(2), 198-204.

6. Gao, D., Helikh, A., Duan, Z., & Xie, Q. (2023). Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. Journal of Food Measurement and Characterization, 17(3), 2301-2312.

7. Gao, D., Helikh, A., & Duan, Z. (2020). Optimization of ultrasound-assisted alkaline extraction of pumpkin seed protein isolate by response surface methodology. Scientifc Notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences, 1(2), 44-49.

8. Gao, D., Helikh, A., Duan, Z., Liu, Y., & Shang, F. (2022). Study on application of pumpkin seed protein isolate in sausage production process. Technology audit and production reserves, 2(3 (64)), 31-35.

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Files

Gao Dan.pdf

autoreferat-Анотація Gao Dan.pdf

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