Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization.

Autor: Garcia SR; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain., Orellana-Palacios JC; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain., McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States., Moreno A; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain., Hadidi M; Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria. Electronic address: milad.hadidi@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139743. Date of Electronic Publication: 2024 May 19.
DOI: 10.1016/j.foodchem.2024.139743
Abstrakt: Plant proteins are increasingly being used in the food industry due to their sustainability. They can be isolated from food industry waste and converted into value-added ingredients, promoting a more circular economy. In this study, ultrasound-assisted alkaline extraction (UAAE) was optimized to maximize the extraction yield and purity of protein ingredients from grapeseeds. Grapeseed protein was extracted using UAAE under different pH (9-11), temperature (20-50 °C), sonication time (15-45 min), and solid/solvent ratio (10-20 mL/g) conditions. The structural and functional attributes of grapeseed protein and its major fractions (albumins and glutelins) were investigated and compared. The albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but lower fluid binding capacities and thermal stability than the UAAE and glutelin fraction. These findings have the potential to boost our understanding of the structural and functional characteristics of grapeseed proteins, thereby increasing their potential applications in the food and other industries.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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