Protein classification and nitrogen extractability of grape seed meal

Castriotta, G.; Canella, Marco

doi:10.1021/jf60217a048

Cited by 19 publications

(14 citation statements)

References 5 publications

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“…Protein extraction from grape seed flour was affected strongly by the pH of the solvent. A significant positive correlation was found between the extract yield and the pH of the extraction buffer in the range from pH 9.2 to pH 10.4, thus confirming the increased grape protein solubilisation in alkaline conditions (Castriotta and Canella 1978, Fazio et al 1983, Igartuburu et al 1991. Moreover, the adjustment of the mixture pH during the extraction resulted in the reduction of the time required for extraction from 24 to 3 h. No difference in the extraction yield was found between the two buffers employed (glycine and sodium carbonate), although the composition of the final extracts was significantly different.…”

Section: Discussionsupporting

confidence: 52%

“…Grape seeds contain between 7.7 and 15.4% of proteins (El-Aal 1992). The extractability of grape seed proteins and their use in animal feeding has been studied (Castriotta and Canella 1978, Fazio et al 1983, Igartuburu et al 1991, El-Aal 1992, but despite reasonable in vitro digestibility, these proteins have a limited nutritional value due to their low content in essential amino acids, such as cysteine and lysine. In addition, the extraction yield was always low, reaching 16% (w/w) starting from a grape seed preparation previously treated to remove fibre (Fazio et al 1983).…”

Section: Introductionmentioning

confidence: 99%

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Grape seed proteins: a new fining agent for astringency reduction in red wine

Vincenzi

Dinnella

Recchia

et al. 2013

Australian Journal of Grape and Wine Research

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Protein-fining agents from animal and plant sources are used to clarify and stabilise wines and lower their astringency. Health concerns have been raised because most of the proteins used for wine fining are derived from allergenic sources. To overcome this problem, this study proposed the use of a grape seed protein extract as a new fining agent for wine. The procedure is described for extract preparation from grape seed flour, the by-product of the grape oil seed industry. Four extracts of grape seed protein were prepared using glycine and sodium carbonate buffers at two concentrations (0.05 and 0.2 M, pH 10.5). The capacity of the extracts for removing potentially astringent phenols from tannin solutions and from red wines was assessed by determining the Astringency Mucin Index. The perceived astringency intensity in tannin solutions and in two red wines treated with the extracts was evaluated by sensory tests. The Astringency Mucin Index and astringency intensity of treated samples were significantly lowered compared to that of untreated samples. Grape seed extracts appear a promising tool for wine fining as a substitute for exogenous proteins

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Section: Discussionsupporting

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Grape seed proteins: a new fining agent for astringency reduction in red wine

Vincenzi

Dinnella

Recchia

et al. 2013

Australian Journal of Grape and Wine Research

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“…Almost all the amino acid composition data reported in the literature apply to Italian varieties (Defrancesco et al 1975;Fazio et al 1975;Castriotta and Canella 1978;Fantozzi and Bestchart 1979;Kamel et al 1985), which also seem to be limited in lysine the sulphur-containing amino acids, and usually are the same as the amino acid composition that we have found for Palomino grapeseed proteins.…”

supporting

confidence: 68%

“…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.…”

mentioning

confidence: 53%

Study of agricultural by‐products. Extractability and amino acid composition of grapeseed (Vitis vinifera) proteins

Igartuburu¹,

Rı́o²,

Massanet³

et al. 1991

J Sci Food Agric

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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

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“…The major component in every extract was glutamic acid (about 12%) followed by aspartic acid and leucine (about 10%). With respect to the minor components from the grape skin proteins, these show some differences from grape seed proteins (Defrancesco et a1 1975;Fazio et al1975; Castriotta and Canella 1978;Fantozzi and Bestchart 1979;Fantozzi 1981;Kame1 et al 1985;Igartuburu et a1 1991). The limiting amino acids in grape skin proteins appeared t o be tryptophan, methionine and cystine.…”

mentioning

confidence: 99%

Study of agricultural by‐products. Extractability and amino acid composition of grape (Vitis vinifera) skin proteins from cv palomino

et al. 1991

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Extractability in various solvents of grape skin proteins from cv Palomino, the most abundant and characteristic grape in the sherry zone, was studied. The greatest extractability was obtained in NaOH solutions.Amino acid analysis of the various protein extracts showed that the most abundant amino acid was glutamic acid and the limiting ones were tryptophan and the sulphur-containing amino acids, methionine and cystine.Grape skin represents about 3-5% of the whole weight of pomace, and the protein content of skin is about 13-15% (Massanet et a1 1987). Grape skin also contains about 4% lipids, 13% available sugars, 40% dietary fibre and about 13% polyphenols (Galan et all986; Igartuburu et a1 1987). This content of polyphenols is much lower than that in the seeds and could indicate a better quality of skin proteins for their use in food and feedstuffs. There are no references in the literature that apply to the protein composition of grape skin, information essential for the evaluation of its potential use for human or animal consumption. The present paper describes a study of the extractability of the grape skin proteins of cv Palomino, the most abundant and characteristic grape in the sherry zone, and of their amino acid composition, using the procedures already described (Igartuburu et al 1991).

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Protein classification and nitrogen extractability of grape seed meal

Cited by 19 publications

References 5 publications

Grape seed proteins: a new fining agent for astringency reduction in red wine

Grape seed proteins: a new fining agent for astringency reduction in red wine

Study of agricultural by‐products. Extractability and amino acid composition of grapeseed (Vitis vinifera) proteins

Study of agricultural by‐products. Extractability and amino acid composition of grape (Vitis vinifera) skin proteins from cv palomino

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