Rodríguez-Muñoz María Del Rosario, Mora-Garrido Ana Belén, Heredia Francisco J, Cejudo-Bastante María Jesús, González-Miret María Lourdes
Food Colour & Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Foods. 2025 Apr 3;14(7):1248. doi: 10.3390/foods14071248.
Defatted grape seed meal (DGSM) is a residue obtained from grape pomace and is an important source of protein. The aim of this study was to select peptides with optimal antioxidant and colour properties, obtained using enzymes of different origins and proteolytic character, for application in winemaking. For this purpose, the assay was performed using novo-ProD (NP), alcalase (AL), novozym (NZ), pepsin (PE), flavourzyme (FZ), and papain (PA) enzymes. The peptide percentage, peptide yield, molecular size of the peptide fractions, total amino acid, peptide content, antioxidant activity, and CIELAB colour coordinates of the hydrolysates were determined. The peptide hydrolysates obtained using PE showed the significantly ( < 0.05) highest percentages of peptides (93%), amino acid content (188 mg aa/g hydrolysate), and lightness (L*, 70.3). On the other hand, NP peptide hydrolysates displayed the significantly ( < 0.05) highest antioxidant activity (154 µmol TE/g hydrolysate) and peptide yield (39%). Regarding molecular weight (MW), PE led to hydrolysates with a lower proportion of low-MW peptides (MW < 1 kDa). In conclusion, the peptide hydrolysates obtained by NP and PE exhibited the greatest chemical characteristics for further application, both separately and combined in targeted hydrolysis, as colour stabilisers and antioxidant capacity enhancers in warm climate winemaking.
脱脂葡萄籽粕（DGSM）是葡萄皮渣产生的一种残渣，是蛋白质的重要来源。本研究的目的是筛选具有最佳抗氧化和色泽特性的肽，这些肽通过不同来源和蛋白水解特性的酶获得，用于葡萄酒酿造。为此，使用了新型蛋白酶（NP）、碱性蛋白酶（AL）、诺维信酶（NZ）、胃蛋白酶（PE）、风味酶（FZ）和木瓜蛋白酶（PA）进行试验。测定了水解产物的肽含量百分比、肽产率、肽组分的分子大小、总氨基酸、肽含量、抗氧化活性和CIELAB颜色坐标。使用胃蛋白酶（PE）获得的肽水解产物显示出显著（<0.05）最高的肽含量百分比（93%）、氨基酸含量（188mg氨基酸/克水解产物）和亮度（L*，70.3）。另一方面，新型蛋白酶（NP）肽水解产物显示出显著（<0.05）最高的抗氧化活性（154μmol TE/克水解产物）和肽产率（39%）。关于分子量（MW），胃蛋白酶（PE）导致低分子量肽（MW<1kDa）比例较低的水解产物。总之，通过新型蛋白酶（NP）和胃蛋白酶（PE）获得的肽水解产物在进一步应用中表现出最优异的化学特性，无论是单独使用还是在定向水解中组合使用，均可作为温暖气候下葡萄酒酿造中的颜色稳定剂和抗氧化能力增强剂。
