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Study of agricultural by‐products. Extractability and amino acid composition of grape ( Vitis vinifera ) skin proteins from cv palomino
Author(s) -
Igartuburu José M,
Del Río R Martín,
Montiel Joséa,
Pando Enrique,
Luis F Rodríguez
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740570315
Subject(s) - vitis vinifera , methionine , tryptophan , amino acid , chemistry , cystine , grape seed , composition (language) , food science , limiting , vineyard , chromatography , biochemistry , botany , horticulture , biology , enzyme , cysteine , linguistics , philosophy , engineering , mechanical engineering
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.