Optimization of Enzymatic Extraction of Protein from Grape Seeds

Enzymatic extraction was used for protein production from grape seeds as a byproduct of grape wine making. The optimal values of theological parameters including extraction temperature, liquid/solid ratio, pH value and extraction time were investigated using single factor method combined with orthogonal array design. Results showed that the above parameters had different effects on protein extraction in the following order of solid/liquid ratio alcalase concentration time temperature and a significant effect of solid/liquid ratio was observed. A maximum protein yield of 94% was obtained under the optimal values of extraction parameter as follows: alcalase concentration 60 U/g, extraction temperature 40 ℃, solid/liquid ratio 1:30, extraction time 8 0 min, and pH 7.5. The protein obtained was characterized by pI 3.8.