IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Recovery and purification of proteins from grape seed byproducts using proteomic and separative techniques

Recovery and purification of proteins from grape seed byproducts using proteomic and separative techniques

Abstract

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process. Among all the grape seed components, proteins account for 10-13%. The use of these proteins could be of interest in technological applications for the food industry and others.
According to their solubility in different solvents, vegetable seed proteins have been classified into albumins (soluble in water), globulins (soluble in salt), prolamins (soluble in aqueous alcohol) and glutelins (soluble in acid or alkaline solution), respectively.
So far, most of the polypeptide components identified by electrophoretic analysis and mass spectroscopy in grape seed endosperm showed high homology with 11S globulin-like seed storage proteins from other plant species.
The ability of proteins to modulate food properties is highly dependent on their structural features. In this respect, there are still no studies that reveal the three-dimensional structure of these proteins in grape seed using x-ray or nuclear magnetic resonance techniques. However, there are studies using computational techniques for a 7S-type globulin from grape seed.  Therefore, the identification and subsequent elucidation of the morphology of proteins is crucial to define their potential uses and technological applications.
The aim of this work was to identify the different types of grape seed endosperm proteins from the by-product of the wine industry. For this purpose, the industrial by-product was subjected to different extractions to fractionate and purify the proteins into albumins, globulins and prolamins. In addition, quantification of the different fractions was carried out to clarify which type of protein is the majority. To carry out this work, a proteomic study based on SDS-page electrophoresis and mass spectroscopy was developed. These studies will provide new knowledge that will help to develop possible applications of seed proteins in the food industry.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Chamizo-González Francisco1, Gordillo Arrobas Belén1, Hereida Francisco J.1, Días Ricardo2 and Freitas Víctor2

1Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain
2Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto  

Contact the author

Keywords

Grape seed proteins; globulins, by-products, electrophoresis, mass spectroscopy

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

LC-HRMS data analysis of natural polymer homologue series Application on wine neutral oligosaccharides

Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.

Read More

Control of microbial development in wines elaborated by carbonic maceration

Carbonic Maceration (CM) winemaking is typically used in different European regions. But It is paradoxical that being a traditional processing system and widely used in many wineries, some of the phenomena that take place and the parameters that characterize them are barely known. In this vinification system the intact grape clusters are placed in a carbon dioxide (CO2) enriched medium, and they immediately change from a respiratory metabolism to an anaerobic fermentative metabolism called intracellular fermentation, which is carried out by grape enzymes. But some grapes located in the lower zone of the tank are crushed by the weight of the ones above and release must, which is fermented by yeasts.

Read More

Grapevine drought tolerant ideotypes to adapt viticulture to climate change

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

Read More

Harvest dates, climate, and viticultural region zoning in Greece

Climate is clearly one of the most important factors in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality, and ultimately driving economic sustainability. Today many assessments of a region’s climate comes from a combination of station and spatial climate data analyses that facilitate the evaluation of the general suitability for viticulture and potential wine styles, allows for comparisons between wine regions, and offers growers a measure of assessing appropriate cultivars and sites.

Read More

Les sols du cru de Bonnezeaux, Thouarcé, Anjou, France

Le cru de Bonnezeaux est une des appellations prestigieuses des vins liquoreux et moelleux des Coteaux du Layon et sa réputation est ancienne. L’INAO a effectué sa délimitation en 1953. Le vignoble est situé au nord de la ville de Thouarcé et au sud du village de Bonnezeaux, le long du versant rive droite du Layon, exposé au sud-ouest. La superficie du vignoble est de 156 ha.

Read More