ArticleInternational journal of molecular sciences2023
Proteins from Blackberry Seeds: Extraction, Osborne Isolate, Characteristics, Functional Properties, and Bioactivities.
Article in International journal of molecular sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Foods (Basel, Switzerland) · 2026Article
- Artificial intelligence-assisted optimization of extraction process, characterization, and functional analysis of globulin from safflower seed meal.Frontiers in nutrition · 2025Article
- Assessment of the Nutritional Benefits and Aflatoxin B1 Adsorption Properties of Blackberry Seed Cold-Pressed Oil By-Product.Foods (Basel, Switzerland) · 2024Article
- Quality Characteristics of Raspberry By-Products for Sustainable Production.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Blackberry fruit contains high levels of nutrients and phenolic compounds. Blackberry pomace accounts for 20~30% of its whole fruit during processing and is generally treated as fertilizer. Blackberry pomace has many seeds that contain carbohydrates, polyphenols, flavonoids, pectin, protein, and other bioactive nutrients. However, its functional properties and seed protein compositions have not been reported. We used a single-factor experiment, response surface, and Osborne isolate method to extract protein isolate, albumin, globulin, glutelin, and prolamin from blackberry seeds for the first time and evaluated their characteristics and functional properties. Glutelin and protein isolate showed good water-holding capacity, emulsification, and foaming capacity, while albumin and globulin showed good oil-holding capacity and thermal stability. They were found to have good antioxidant activities that might be good DPPH free radical scavengers, especially prolamin, which has the lowest IC
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Registered trials
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