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Physicochemical characteristics and functional properties of grape (Vitis vinifera L.) seeds protein

Authors

  • Ting Zhou,

    1.  CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Diary, Education of Ministry, Beijing 100083, China
    2.  College of Life and Environmental Sciences, Hangzhou Normal University (Xiasha Campus), 310036 Hangzhou, Zhejiang, China
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  • Tuo Zhang,

    1.  CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Diary, Education of Ministry, Beijing 100083, China
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  • Wenying Liu,

    1.  CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Diary, Education of Ministry, Beijing 100083, China
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  • Guanghua Zhao

    Corresponding author
    1.  CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Diary, Education of Ministry, Beijing 100083, China
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Fax: +86-10-62738737; e-mail: gzhao1000@yahoo.com

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.

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