dc.creator | Cejudo Bastante, María Jesús | es |
dc.creator | Oliva Sobrado, Melanie | es |
dc.creator | González-Miret Martín, María Lourdes | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.date.accessioned | 2021-12-07T11:49:51Z | |
dc.date.available | 2021-12-07T11:49:51Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Cejudo Bastante, M.J., Oliva Sobrado, M., González-Miret Martín, M.L. y Heredia Mira, F.J. (2021). Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue. Food Chemistry, 370, 131078. | |
dc.identifier.issn | 0308-8146 (impreso) | es |
dc.identifier.uri | https://hdl.handle.net/11441/128057 | |
dc.description.abstract | The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal
protein source; their techno-functional properties could be exploited to improve the colour stabilisation
and modulating the astringency of red wines in warm climates. This study aims to optimise the methodology
of obtaining protein hydrolysates from defatted grape seed meal residue. Five assays using different quantities of
enzyme and raw materials were considered. Based on the protein purity, hydrolysates yield, colour and molecular
weight distribution achieved, optimal conditions were the hydrolysis of the alkaline protein concentrate
with the highest amount of enzyme. The products obtained showed the lowest colour parameters, with the
lightness contributing the most to the colour differences, which were visually perceptible (ΔE*ab > 3). The
hydrophobic amino acids remained within the peptide sequence, leaving polar and charged amino acids in
terminal positions, which could affect the wine equilibrium related to colour stabilisation. | es |
dc.description.sponsorship | FEDER, Ministerio de Ciencia e Innovación, Agencia Estatal de Investigación AGL2017-84793- C2 | es |
dc.format | application/pdf | es |
dc.format.extent | 10 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Chemistry, 370, 131078. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Grape seed hydrolysate | es |
dc.subject | Extraction optimisation | es |
dc.subject | Molecular weight distribution | es |
dc.subject | Differential tristimulus colorimetry | es |
dc.subject | Peptides | es |
dc.subject | Warm climate | es |
dc.title | Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | AGL2017-84793- C2 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2021.131078 | es |
dc.identifier.doi | 10.1016/j.foodchem.2021.131078 | es |
dc.journaltitle | Food Chemistry | es |
dc.publication.volumen | 370 | es |
dc.publication.initialPage | 131078 | es |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |
dc.contributor.funder | Agencia Estatal de Investigación. España | es |