Organizing co mmittee

CHARACTERISTICS OF PROTEIN FRACTIONS OF Cucurbita 
PUMPKIN SEEDS 
 
Sh.Kh. Rakhimova
1
, N.K. Khidirova
1
, Sh.M. Kasimova
2
, B.R. Baratova
2 
 
1) S.Yu. Yunusov Institute of the Chemistry of Plant Substances, Academy of Sciences 
Republic of Uzbekistan, 100170, Tashkent, M. Ulugbek st., 77
 
e-mail: [e-mail] 
2) Andijan Institute of Agriculture and Agrotechnology 
 
Pumpkin seeds are an excellent source of protein, and have antidiabetic, antifungal, 
antibacterial, anti-inflammatory and antioxidant pharmacological effects. One gram of 
pumpkin seed protein contains as much tryptophan as a full glass of milk. The main 
reserve proteins in pumpkin seeds are salt-soluble globulins and glutelins with a small 
amount of albumins and protamines. The proteins of melon crops have been studied to a 
much lesser extent than the proteins of other types of edible plant raw materials. 
In recent years, little research has been conducted in Uzbekistan on the fractionation 
and characterization of proteins of the botanical family, pumpkin 
(Cucurbitaceae).
As far 
as we know, the fractionation and characterization of pumpkin seeds remain practically 
unexplored. Pumpkin seeds are a rich source of well-balanced proteins. A by–product of 
pumpkin processing are seeds that have a unique chemical composition and 
pharmacological properties. A promising and valuable source of a whole complex of 
biologically active substances are pumpkin recycling products - seeds. The protein 
composition of pumpkin seeds was analyzed, which are a source of easily digestible 
vegetable protein. 
At the same time, it was found that pumpkin seed proteins are not inferior to 
traditional protein supplements of vegetable origin. The average protein content is 30%, 
with a predominance of water-soluble and salt-soluble fractions, the total content of 
which is about 65%. The expediency and effectiveness of using pumpkin seed powder 
as a raw material for obtaining physiologically functional additives has been 
theoretically and experimentally proven. The relatively high protein content and its 
unique fractional composition emphasize the possibility of their use for food purposes. 
The results on the content of the fractional composition in the seeds of the studied 
culture are presented in the diagram. 
Diagram of the fractional composition in pumpkin protein seeds 
Note: Blue- mature seeds, Orange- not mature seeds 
The IR spectrum of the globulin fraction of the protein was taken on a Perkin-Elmer 
2000 IR Fourier spectrophotometer in tablets with KBr. IR (KBr, vmax, cm-1): 3279 (-OH, 
(H bond)), 2925 (CH
2
), 1635 (C=O), 1538 (-NH
3
+), 1447, 1398 (-CH
3
), 1238, 1107 (-C-O-
C-), secondary alcohols (C-OH), 603 (O=C-N).
0
10
20
30
40
50
albumins
globulins
gluten
insoluble

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Poster presentation 
121