The forecast f o r the year 2000 indicates a need to produce 164Experiments were conducted to measure the influence of the main variables in protein extraction (concentration, temperature, time, solid/liquid ratio and pH). Sodium hydroxide, sodium chloride and magnesium chloride aqueous solutions (of different ionic strength) and de-ionised water were used as extracting solvents.The results are reported in Table 1. In general, the most efficient extracting solution was aqueous NaOH. The water-extracted protein amounts were higher than those in salt solutions, as observed by Castriotta and Canella (1978) in Italian grapeseeds. Table 1 clearly shows that increasing ionic strength reduces the protein extractability, which is considerably lower in MgCl, solutions than in NaCl solutions. In addition, it seems that concentrations above 0
In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.