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dc.creatorMora Garrido, Ana Belénes
dc.creatorEscudero Gilete, María Luisaes
dc.creatorHeredia Mira, Francisco Josées
dc.creatorCejudo Bastante, María Jesúses
dc.date.accessioned2024-04-03T11:19:20Z
dc.date.available2024-04-03T11:19:20Z
dc.date.issued2024-02-14
dc.identifier.citationMora Garrido, A.B., Escudero Gilete, M.L., Heredia Mira, F.J. y Cejudo Bastante, M.J. (2024). Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time. Cogent Food & Agriculture, 10 (1), 2314231. https://doi.org/10.1080/23311932.2024.2314231.
dc.identifier.issn2331-1932es
dc.identifier.urihttps://hdl.handle.net/11441/156640
dc.description.abstractLarge quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could be exploited as a new source of non-animal protein to improve the chemical and color stabilization of red wines from warm regions. Different protein hydrolysates have been characterized, considering two different variables in their obtaining: type of raw material (DGSM from white and red grape pomaces) and hydrolysis time (1 and 4 h). The protein content of the hydrolysates, their molecular weight distribution, color, amino acid and peptide composition, and antioxidant activity were evaluated. Products obtained were mainly influenced by the type of raw material, regardless of the hydrolysis time. Hydrolysates from red DGSM displayed a higher protein content (∼67.4%) and protein yield (∼28.9%), visually perceptible (ΔE*ab > 3) lower lightness (∼23.3) and color intensity (∼13.2), and a greater variety of peptides related to red wine color stabilization. However, hydrolysates from white DGSM showed a higher amino acid content and antioxidant capacity (∼33.5 µmol TE/g, by DPPH; ∼3710.9 µmol TE/g, by ORAC). According to the results obtained, both red and white DGSM are susceptible starting materials to be selected as optimal for application in winemaking, fixing 1 h as hydrolysis time.es
dc.description.sponsorshipMCIN/aEI/10.13039/501100011033 and by “ERDF a way of making Europe” under Grants PID2021-127126OB-C22 and PID2021-124964OB-C22es
dc.formatapplication/pdfes
dc.format.extent14 p.es
dc.language.isoenges
dc.publisherWileyes
dc.relation.ispartofCogent Food & Agriculture, 10 (1), 2314231.
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectGrape seed protein hydrolysateses
dc.subjectmolecular weight distributiones
dc.subjectdifferential tristimulus colorimetryes
dc.subjectantioxidant peptideswarm climatees
dc.titleEnzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis timees
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.projectIDPID2021-127126OB-C22es
dc.relation.projectIDPID2021-124964OB-C22es
dc.relation.publisherversionhttps://dx.doi.org/10.1080/23311932.2024.2314231es
dc.identifier.doi10.1080/23311932.2024.2314231es
dc.journaltitleCogent Food & Agriculturees
dc.publication.volumen10es
dc.publication.issue1es
dc.publication.initialPage2314231es
dc.contributor.funderMinisterio de Ciencia e Innovación (MICIN). Españaes
dc.contributor.funderAgencia Estatal de Investigación. Españaes
dc.contributor.funderEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)es

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