The optimization of the reverse micelles extraction
of protein from grape seeds was carried out using response surface methodology (RSM). Based on the Plackett-Burman design and steepest ascent, CTAB
concentration, pH, NaCl concentration and crude protein concentration were
selected as the most extract conditions. Subsequently, the optimum combination of the selected factors was investigated by the Box-Behnken design. The final condition of extraction
optimized with RSM was CTAB concentration 39 mmol/L, pH 5.6, NaCl concentration 0.01 mol/L, and crude protein concentration 2.1 mg/mL. The forward extraction yield of 82.3% in triplicate under optimal extraction
condition was obtained.
Cite this paper
Zhang, X. , Hou, Y. , Zhang, F. and Luo, G. (2017). Protein Extraction from Grape Seeds by Reverse Micelles: Optimization of the Forward Extraction. Open Access Library Journal, 4, e3376. doi: http://dx.doi.org/10.4236/oalib.1103376.
Schieber, A.,
Stintzing, F.C.
and
Carle, R. (2001) By-Products
of Plant Food Pro- cessing
as a Source of Functional Compounds-Recent Developments. Trends in Food Science and Technology, 12, 401-413. https://doi.org/10.1016/S0924-2244(02)00012-2
Laurent, C., Besancon, P. and Caporiccio, B. (2007) Flavonoids
from a Grape Seed Extract Interact with Digestive Secretions and Intestinal
Cells as Assessed in an in Vitro Digestion/Caco-2
Cell Culture Model. Food Chemistry, 100, 1704-1712. https://doi.org/10.1016/j.foodchem.2005.10.016
Godevac, D., Tesevic, V., Velickovic, M., Vujisic, L., Vajs, V.
and Milosavljevic, S. (2010) Polyphenolic
Compounds in Seeds from Some Grape Cultivars Grown in Serbia. Journal of the Serbian Chemical Society, 75, 1641-1652. https://doi.org/10.2298/JSC100519131G
Lafka, T.I., Sinanoglou, V. and Lazos, E.S. (2007) On
the Extraction and Antioxidant Activity of Phenolic Compounds from Winery
Wastes. Food Chemistry, 104, 1206-1214. https://doi.org/10.1016/j.foodchem.2007.01.068
Ozcan, M.M., Unver, A., Gümüs, T.
and Akin, A. (2012) Characteristics
of Grape Seed and Oil from Nine Turkish Cultivars. Natural Product Research, 26, 2024- 2029. https://doi.org/10.1080/14786419.2011.631133
Zhou, T., Zhang, T., Liu, W.Y.
and Zhao, G.H. (2011) Physicochemical
Characteristics and Functional Properties of Grape (Vitis vinifera L.) Seeds Protein. International Journal of Food Science and Technology, 46, 635-641. https://doi.org/10.1111/j.1365-2621.2010.02532.x
Vincenzi, S., Dinnella, C., Recchia, A., Monteleone, E.,
Gazzola, D., Pasini, G.
and Curioni, A. (2013) Grape
Seed Proteins: A New Fining Agent for Astringency Reduction in Red Wine. Australian Journal of Grape & Wine
Research, 19, 153-160. https://doi.org/10.1111/ajgw.12030
Ozvural, E.B.
and Vural, H. (2014) Which
Is the Best Grape Seed Additive for Frankfurters: Extract, Oil or Flour? Journal of the Science of Food and Agriculture, 94, 792-797. https://doi.org/10.1002/jsfa.6442
Sung, J.
and
Lee, J. (2010) Antioxidant
and Antiproliferative Activities of Grape Seeds from Different Cultivars. Food Science and Biotechnology, 19, 321-326. https://doi.org/10.1007/s10068-010-0046-6
Shaker, E.S. (2006) Antioxidative
Effect of Extracts from Red Grape Seed and Peel on Lipid Oxidation in Oils of Sun
Flower. LWT-Food Science and Technology, 39, 883-892. https://doi.org/10.1016/j.lwt.2005.06.004
Amico, V.,
Napoli, E.M.,
Renda, A.,
Ruberto, G.,
Spatafora, C.
and
Tringal, C. (2004)
Constituents of Grape Pomace from the Sicilian Cultivar “Nerello
Mascalese”. Food Chemistry, 88, 599-607. https://doi.org/10.1016/j.foodchem.2004.02.022
Stankovi, M., Tesevi, V., Vajs, V., Todorovi, N., Milosavljevi, S. and
Godevac, D. (2008)
Antioxidant Properties of Grape Seed Extract on Human Lymphocyte Oxidative Defence. Planta Medica, 74, 730-735. https://doi.org/10.1055/s-2008-1074521
Ye, R.,
Ma, B.Y. and
Mou, D.H. (2009) Study
on Extraction Technics of Protein from Degreased Grape Seed. Sino-Overseas Grapevine & Wine, China, 1, 17-21.
Hilhorst, R.,
Fijneman, P.,
Heering, D.,
Wolbert, R.B.G.,
Dekker, M.,
Riet, K.V. and
Bijsterbosch, B.H. (1992) Protein
Extraction Using Reversed Micelles. Pure
and Applied Chemistry, 64, 1765-1770. https://doi.org/10.1351/pac199264111765
Leser, M.E., Luisi, P.L. and
Palmieri, S. (1989) The
Use of Reverse Micelles for the Simultaneous Extraction of Oil and Proteins
from Vegetable Meal. Biotechnology and Bioengineering, 34, 1140-1146. https://doi.org/10.1002/bit.260340904
Lye, G.J., Asenjo, J.A. and
Pyle, D.L. (1994) Protein
Extraction Using Reverse Micelles: Kinetics of Protein Partitioning. Chemical Engineering Science, 49, 3195- 3204. https://doi.org/10.1016/0009-2509(94)00147-2
Noh, K.H. and Imm, J.Y. (2005) One-Step
Separation of Lysozyme by Reverse Micelles Formed by the Cationic Surfactant, Cetyldimethylammonium Bromide. Food Chemistry, 93, 95-101. https://doi.org/10.1016/j.foodchem.2004.09.012
Zhao, J.T. (2001) Study on the Use of
Reverse Micelle for the Simultaneous Extraction Oil and Protein. Journal of Zhengzhou University of
Technology, China, 22, 54-56.
Sun, X.H.,
Zhu, K.X. and
Zhou, H.M. (2008) Protein
Extraction from Defatted Wheat Germ by Reverse Micelles: Optimization
of the Forward Extraction. Journal of Cereal
Science, 48, 829-835. https://doi.org/10.1016/j.jcs.2008.06.006
Naveena, B.J., Altaf, M., Bhadriah, K. and
Reddy, G. (2005) Selection
of Medium Components by Plackett-Burman Design for Production of L( ) Lactic
Acid by Lactobacillus amylophilus GV6
in SSF Using Wheat Bran. Bioresource Technology, 96, 485-490. https://doi.org/10.1016/j.biortech.2004.05.020
Hasan-Beikdashti, M., Forootanfar, H., Safiarian, M.S.,
Ameri, A.,
Ghahremani, M.H.,
Khoshayand, M.R. and
Faramarzi, M.A. (2012)
Optimization of Culture Conditions for Production of Lipase by a Newly Isolated
Bacterium Stenotrophomonas maltophilia. Journal of the Taiwan Institute of
Chemical Engineers, 43, 670- 677. https://doi.org/10.1016/j.jtice.2012.03.005
