分馏
葡萄酒
萃取(化学)
化学
表征(材料科学)
色谱法
食品科学
纳米技术
材料科学
作者
Samuel Rodriguez Garcia,Jose C. Orellana-Palacios,David Julian McClements,Andrés Moreno,Milad Hadidi
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-19
卷期号:455: 139743-139743
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139743
摘要
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.
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