期刊
FOOD HYDROCOLLOIDS
卷 96, 期 -, 页码 140-150出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.05.007
关键词
Seaweed; Protein isolation; pH-shift process; Preservation; Sugar kelp; Functional properties
资金
- Swedish Research Council Formas [20132013-92]
Structural, functional and nutritional properties of protein recovered from brown seaweed, S. latissima with alkaline solubilization/isoelectric precipitation as a function of different post-harvest stabilization methods were studied. The latter included freezing at - 20 degrees C/-80 degrees C, oven-drying, sun-drying, freeze-drying and ensilaging. Also, the efficacy of freeze/thaw-aided precipitation (F/T) in improving protein recovery of the process was evaluated. The freeze-dried, oven-dried, and - 20 degrees C frozen seaweeds resulted in significantly higher protein yield than the -80 degrees C-frozen, sun-dried and ensiled biomasses. F/T increased protein precipitation and doubled total protein yield. Sun-drying and - 20 degrees C-freezing caused extensive protein degradation as revealed by SDS-PAGE and HP-SEC, while oven-drying altered the seaweed protein structure with less a-helices. Functional properties of the seaweed proteins were remarkably affected by stabilization condition and F/T, but nutritional value of the proteins was only dependent on stabilization method. Thus, to efficiently recover seaweed proteins, its post-harvest stabilization condition must be carefully chosen based on the final application of the proteins.
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