Aqueous extraction and functionality of protein concentrates manufactured from cold press meals of pumpkin, pomegranate, and grape seeds

Semi‐industrial ultrasound‐assisted extraction of grape‐seed proteins

“…So pH 2 was chosen as the optimal pH value for the selective recovery of the protein fraction from the grape-seed extracts. The observed values were somewhat higher than those reported by Coşkun & Gülseren (2020) in a study conducted on grape seeds (around 301 g of protein per kg of extract) using the conventional alkali extraction-isoelectric precipitation method. 42 Although they used a defatted matrix, other researchers have extracted higher protein amounts, reaching up to 550 g.kg −1 of extract.…”

“…The observed values were somewhat higher than those reported by Coşkun & Gülseren (2020) in a study conducted on grape seeds (around 301 g of protein per kg of extract) using the conventional alkali extraction-isoelectric precipitation method. 42 Although they used a defatted matrix, other researchers have extracted higher protein amounts, reaching up to 550 g.kg −1 of extract. 32 Alvarez-Ossorio et al could obtain an extract with around 381.7 g of protein.kg −1 extract from defatted grape seed flour using alkaline extraction followed by an additional centrifugation step before the acid precipitation.…”

Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound

“…In a previous study with protein extracts from soursop seeds, protein fractions in the range of 20–35 kDa were identified [10] . The range of molecular weights of the protein fractions of the SPPIs of this study was in those corresponding to 10–35 kDa, 15–35 kDa, 25–48 kDa, 25–50 kDa, and 14–70 kDa for protein isolates from Persian lime [54] , pomegranate [49] , apple [82] , plum [83] , and kiwi [84] seeds.…”

“…In the first instance, the method for the preparation of protein isolate by alkaline extraction and isoelectric precipitation is based on the identification of the pH values of maximum and minimum protein extraction. The minimum extraction pH value corresponds to the isoelectric point [49] . Fig.…”

Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)

“…Por otra parte, el contenido de proteína del CPSM fue del 70.0 %, lo que representó un incremento de 8.5 veces la proteína inicial de la HSDM. Los contenidos de proteína para los concentrados obtenidos a partir de semillas de granada (45.8 % de proteína) y uva (30.1 % de proteína) por extracción alcalina-precipitación isoeléctrica se ubicaron muy por debajo del obtenido para el CPSM de este estudio (Coşkun y Gülseren, 2020). Por otra parte, Haque et al (2020) obtuvo un concentrado a partir de semillas de jaca con un contenido proteínico de 76.89 %, mientras que Mechmeche et al (2017), optimizó los parámetros de extracción de proteína de la semilla desengrasada de tomate para obtener un producto con 80.37 % de proteína.…”