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Physicochemical characteristics and functional properties of grape ( Vitis vinifera L. ) seeds protein
Author(s) -
Zhou Ting,
Zhang Tuo,
Liu Wenying,
Zhao Guanghua
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02532.x
Subject(s) - vitis vinifera , chemistry , isoelectric point , glycine , food science , amino acid , composition (language) , biochemistry , botany , enzyme , biology , linguistics , philosophy
Summary The amino acid composition, physicochemical and functional properties of grape ( Vitis vinifera L. ) seeds protein (GSP) were evaluated and compared with those of soybean protein isolate (SPI). Amino acid analyses of GSP revealed high levels of glutamic/glutamine, glycine and aspartic/asparagines. SDS‐PAGE analysis demonstrated that globulin was the major protein component in GSP, whose subunit molecular weights were mainly varied from 25.5 to 40.0 kDa. The isoelectric pH of GSP was found to be at the acidic pH of around 3.8. At all the pHs tested except pH 2.0, no significant changes of GSP secondary structure were observed. GSP exhibited beneficial functional properties such as preferable solubility and emulsifying activity, while the foaming properties and water holding capacity were relatively poor compared to SPI. It could then be employed to soup, sauce, beverage or meat product for improving nutritional and sensory quality of these foods at appropriate pHs.