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

has been cited by the following article:

• TITLE: Protein Extraction from Grape Seeds by Reverse Micelles: Optimization of the Forward Extraction

  AUTHORS: Xifeng Zhang, Yunyun Hou, Fenqin Zhang, Guanghong Luo

  KEYWORDS: Reverse Micelles, Response Surface Methodology, Grape Seeds, Protein

  JOURNAL NAME: Open Access Library Journal, Vol.4 No.6, June 8, 2017

  ABSTRACT: 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.