Optimizing the Emulsifying Capacity and Emulsion Stability of Grape Seeds Protein Using Response Surface Methodology
Mohsen Ramezami Charmahineh
1
(
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran.
)
Nafiseh Zamindar
2
(
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran.
)
Keywords: Grape Seed Protein, Emulsifying Capacity, Emulsion Stability.,
Abstract :
Grape seed, a byproduct of grape processing plants, contain a significant amount of natural protein that can be used as an additive in food production. Information on grape seed protein, including methods of extractions and isolation, as well as nutritional value, is limited. This study aimed to optimize the extraction process to maximize the emulsifying capacity and emulsion stability of grape seed protein. To achieve this, the effects of four independent extraction variables: ultrasonic bath time (2-18 minutes) and temperature (20-40°C), pH (9-11), and centrifugation temperature (4-20°C) on the functional properties of emulsifying capacity and emulsion stability of grape seed protein were investigated in 39 different runs using response surface methodology. Optimal conditions for maximum emulsifying capacity and stability were achieved at 17.9 minutes of ultrasonic bath at 36.3°C, pH of 9, and centrifugation at 13.7°C. Protein was extracted under optimized conditions with 3 replicates and its functional properties were compared with the predicted values using a t-test at 5% significance level, showing no significant difference. These results demonstrate the effectiveness of response surface methodology in optimizing the extraction process and the reliability of the selected model in predicting the functional properties of grape seed protein. Furthermore, grape seed protein extracted under optimized conditions possessed desirable emulsifying properties. Additionally, these results help design the process of optimal protein extraction from grape seeds for future use in food industry.
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