Premium
Grape seed: A potential source of protein
Author(s) -
Fantozzi P.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02679319
Subject(s) - polyphenol , grape seed , food science , chemistry , salt (chemistry) , protein digestibility , grape seed extract , dietary protein , biology , biochemistry , zoology , medicine , alternative medicine , pathology , antioxidant
Abstract Because grape seed is a potential source of edible protein, it is essential to remove the polyphenols to significantly improve protein digestibility. This study describes a procedure whereby grape seed protein concentrate is significantly purified and protein digestibility is improved. The procedure involves soaking whole seeds in an alkaline solution and subsequently extracting the protein with a concentrated salt solution.