The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04–5.28 MPa; elongation: 13.13–14.37%; water vapour permeability: 3.24 × 10⁻⁶–6.24 × 10⁻⁶ g/Pa m h).

中文翻译：

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从南瓜工业副产品中提取蛋白质和果胶，并将其用于开发可食用薄膜。

该研究旨在优化分别从南瓜种子和果皮中提取蛋白质和果胶的工艺。蛋白质和果胶的提取采用三个独立变量进行，例如提取温度，提取时间和pH。用于蛋白质提取的最佳工艺变量为32.7°C，16.06分钟，pH为9.51，在这些最佳条件下的收率为70.31±2.32％。然而，对于果胶提取，优化的条件是89.98°C，13分钟，pH为2.85，产率为69.89±2.90％。此外，在最佳条件下分离了蛋白质和果胶。分离的蛋白质和果胶被用于显影可食用膜。将蛋白质和果胶以不同比例混合，即1：0、1：1、0：1，并通过标准方法浇铸薄膜。进一步，^-6 –6.24×10 ^-6  g / Pa m h）。