Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM

Lv, Chenyan; Jia, Xiaoling; Li, Meiliang; Yang, Jingyun; Zhao, Guanghua

doi:10.3136/fstr.17.437

Cited by 22 publications

(16 citation statements)

References 30 publications

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“…Hence, 1:20 (solid to alkali ratio) was selected as optimal to increase protein content in extraction. A similar solid/solvent ratio was obtained by Lv et al (2011), during grape seeds protein extraction.…”

Section: Resultssupporting

confidence: 62%

“…Hence, 40°C was considered as an optimum temperature in the experiment. A similar kind of study was performed for grape seed protein (Lv et al 2011). Deng et al (2014) also observed a decrease in protein content of kiwifruit seeds with increased temperature (above 35°C) due to the denaturation of proteins.…”

Section: Resultsmentioning

confidence: 57%

“…Thus, an optimum time of 60 min was finalised for protein extraction. The plausible explanation for such observation is given by Lv et al (2011). They observed 30 min as the total time of extraction of protein later it was stable due to the protein solubility equilibrium.…”

Section: Resultsmentioning

confidence: 95%

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Bioactive L acidissima protein hydrolysates using Box–Behnken design

Sonawane

Arya

2017

3 Biotech

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This study examines the extraction and hydrolysis of proteins using single factor and Box-Behnken Design (BBD). From single factor tests, optimised extraction parameters were 1% alkali concentration, 40 °C temperature, 60 min time, and 1:20 solid to alkali ratio. Under these conditions; 924.31 mg/g of total protein was obtained from Limonia acidissima (L acidissima). The maximum degree of hydrolysis was 39.82% at pH 2, enzyme to substrate ratio 2.5% (w/w), and hydrolysis time was 42.41 min using BBD design. L acidissima seed protein hydrolysate showed 32.94% DPPH and 88.18% of ABTS activity at concentration of 100 µg/ml and 1 mg/ml, respectively. Reducing power of 0.16 and metal chelating activity of 87.39% was obtained from 5 mg/ml protein hydrolysates. This implied that L acidissima seed protein hydrolysate could be utilised in protein rich product or as protein supplements.

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Section: Resultssupporting

confidence: 62%

Section: Resultsmentioning

confidence: 57%

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Bioactive L acidissima protein hydrolysates using Box–Behnken design

Sonawane

Arya

2017

3 Biotech

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“…Earlier studies had reported that the solvent concentration is the most important factor in the extraction of different components from plant material (Liyana‐Pathirana and Shahidi ; Lv et al . ).…”

Section: Resultsmentioning

confidence: 97%

Influence of High-Pressure/High-Temperature Extraction on the Recovery of Phenolic Compounds from Barley Grains

Bucić-Kojić

Casazza

Strelec

et al. 2015

Journal of Food Biochemistry

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The influence of extraction temperature (90-180C), solvent concentration (36-90% ethanol) and time (30-90min) on extractability of phenolic compounds from barley grains and on antiradical power of extracts was examined. RSM was used to design and optimize the processing parameters. Experimental results of total phenolic contents, total flavonoids and antiradical power of barley extracts were in the range from 3.27 to 26.60mgGAE/gdb, 0.91 to 6.09mgCE/gdb and 0.33 to 4.05gDPPH/mLext, respectively. HPLC analysis of extracts showed epigallocatechin gallate to be the predominant phenolic compound, representing up to 93% of all phenolic compounds determined. Based on RSM analysis, temperature was the most significant factor affecting the observed responses (P<0.05) and optimal extraction conditions were achieved at 180C, 36% ethanol and 90min. Additionally, strong correlation between protein content and phenolic compounds of extracts was observed (R=0.925), indicating the influence of total proteins on possible overestimation of polyphenol content. Practical Applications: Barley is a cereal crop with potential health benefits related to its content of phenolic compounds. Extraction is one of the essential steps in the isolation of bioactive compounds from natural sources and it is well known that it depends on numerous parameters. The search for nonconventional method of extraction that can overcome drawbacks of conventional (solid-liquid) extraction was the motivation of this research. Thus, the current study employed high-pressure/high-temperature stirred reactor for extraction process, and RSM for modeling the possible relationship between different extraction parameters and yield of phenolic compounds extracted from barley as well as their antioxidant activities. The data shown would provide the scientific rationale for better understanding of extraction of bioactive phenolic compounds from barley at high-pressure/high-temperature regime and as a contribution to the development of this technique in spite of the high cost of equipment

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“…Various methods of protein extraction have been reported for different protein sources including grape seeds (Lv et al . ), pumpkin seeds (Li and Fu ), eggs (Lin et al . ), milk and muscle proteins (Liu et al .…”

Section: Introductionmentioning

confidence: 99%

Optimization Extraction of Protein from Mussel by High-Intensity Pulsed Electric Fields

Zhou

2016

Journal of Food Processing and Preservation

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High-intensity pulsed electric field (PEF) was used to extract protein from mussel. Results show that PEF extraction speed is much faster, and the extraction yield of protein is higher compared with traditional methods. Variation of PEF parameters and the extraction yield of protein were determined by single-factor experiments. The processing conditions were optimized by response surface methodology. The maximum extraction yield of protein of 77.08% was achieved under the following conditions: electric field intensity of 20 kV/cm, pulse number of 8 and enzymolysis time of 2 h. PEF can be widely used to extract protein with high speed and low pollution. PRACTICAL APPLICATIONSFreshwater mussel is widely cultured in China and plays a very important role in aquaculture business. Recently, thanks to the nutritional value, advantages for human diets and edibleness as other shellfish such as shrimp, clam, lobster, scallop, abalone and crab, mussel is in growing value. It is valuable to exploit it. This study of PEF method to extract protein from mussel is important to utilize the mussel meat. PEF, with advantages of non-thermal performance, speediness, efficiency, low power and low pollution, is currently used for non-thermal pasteurization of food and extraction of value components from different natural sources. The results of this study are helpful to the further research of PEF method of protein extraction of mussel and, as such, are of practical significance.

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Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM

Cited by 22 publications

References 30 publications

Bioactive L acidissima protein hydrolysates using Box–Behnken design

Bioactive L acidissima protein hydrolysates using Box–Behnken design

Influence of High-Pressure/High-Temperature Extraction on the Recovery of Phenolic Compounds from Barley Grains

Optimization Extraction of Protein from Mussel by High-Intensity Pulsed Electric Fields

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