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- W2024416763 abstract "Extraction and precipitation conditions were investigated to determine the optimum conditions for preparation of a near-white protein isolate from grapeseed flour, treated with ammonium hydroxide and defatted. Extraction and precipitation of protein was studied under the following conditions: Particle size (<20 to >80 mesh). flour to solvent ratio (1:5–1:40), pH (1–12), NaCl medium (1–10%), extraction time (15–60 min) and precipitation pH (3–5). Protein solubility was less than 65% above pH 10. Using 60–80 mesh flour and extracting at pH 11 for 30 min with a flour to solvent ratio of 1:15, a protein isolate was obtained by acidification to pH 4.5 containing 84.7% protein and representing 48.2% of the crude protein in the grapeseed. The isolate was relatively low in sulphur-containing amino acids and lysine but rich in other essential and non-essential amino acids and had a digestibility of 91.3%. The isolate showed reasonably good whipping and emulsifying characteristics as well as water and oil absorptions. Die Produktion von fast weißem Proteinisolat aus Weintraubenkernen beeinflußende Faktoren Es wurden die Extraktions- und Fällungsbedingungen untersucht, um die optimalen Bedingungen zur Gewinnung eines fast weißen Proteinisolates aus mit Ammoniumhydroxid behandelten und entfetteten Weintraubenkernmehles kennenzulernen. Extraktionsparameter waren: Partikelgröße (<20 bis >80 mesh), Mehl/Lösungsmittelverhältnis (1:15 bis 1:40), pH (1 bis 12), NaCl-Gehalt (1 bis 10%), Extraktionszeit (15 bis 60 min) und Fällungs-pH (3 bis 5). Über pH 10 lag die Proteinlöslichkeit unter 65%. Bei 60–80 mesh-Mehl, einer Extraktion bei pH 11 für 30 min und mit einem Mehl/Lösungsmittelverhältnis von 1:15 wurde beim Ansäuern auf pH 4.5 ein Proteinisolat mit 84,7% Protein erhalten; das sind 48,2% des Rohproteins der Weintraubenkerne. Das Isolat war relativ arm an schwefelhaltigen Aminosäuren und an Lysin, aber reich an anderen essentiellen und nicht-essentiellen Aminosäuren; die Verdaulichkeit betrug 91,3%. Das Isolat zeigte akzeptable Aufrahm- und Emulgiereigenschaften sowie eine gute Wasser- und Ölabsorption." @default.
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- W2024416763 date "1992-01-01" @default.
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- W2024416763 title "Factors affecting production of a near-white protein isolate from grapeseed" @default.
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- W2024416763 doi "https://doi.org/10.1002/food.19920360203" @default.
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