![]() ![]() Hot pepper seeds originating from China’s Northeast showed 21.3% protein content, which represents a good source of proteins. Furthermore, the authors also concluded that the proteins lost their solubility as a result of seed pretreatment. Under the same conditions, the protein yields were 40% for the control sample of pepper seeds, 33% for roasted pepper seeds and 15% for enzyme-treated samples. ![]() They determined that pretreatment of pepper seeds such as preroasting and enzyme treatment caused loss of seed protein and affected the protein properties. They extracted protein from grounded defatted pepper seed press cake (meal) using an alkaline extraction–isoelectric point precipitation technique, after which the main physicochemical and functional properties of seed protein were determined. Yilmaz and Hüriyet were the first who report the physicochemical (color, thermal properties, viscosity, molecular weight, amino acid composition, solubility) and functional properties (foaming capacity and stability, water and oil holding capacity, emulsifying activity and stability, least gelling concentration) of pepper seed protein. El-Adaway and Taha reported protein content of 24.4% and also found high levels of lysine, threonine, total aromatic amino acids and tryptophan in pepper seed flour in comparison with data from FAO/WHO. The protein content varied between 13.8% and 28.3%. As per the data shown in ( Table 1), pepper seeds provide high amounts of protein. Pepper seed proteins have not been extensively researched according to the literature. In British English, sweet varieties are called peppers and hot varieties chilies, while in Australian English and Indian English, Capsicum is the name mostly used for bell peppers (blocky shape) and chili for hotter varieties. For instance, in American English, varieties without pungence are called sweet pepper, while those rich in capsaicin (which contribute to a peppery or hot taste) are called hot pepper or chili pepper. It has different forms of fruit that vary in size and taste, as well as in names associated with etymology. Capsicum annuum is a native species that originated from the south of North America, spread to Central America and South America and has a more than 400-year history of cultivation. is a species that is cultivated within the genus. Peppers, as favorable vegetables, are botanically classified within the Solanaceae family as a Capsicum genus. In recent times, more resources are being used for the purpose of utilizing agricultural by-products into new, highly valuable products or ingredients.
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