4.7 Article

Ulva fenestrata protein - Comparison of three extraction methods with respect to protein yield and protein quality

出版社

ELSEVIER
DOI: 10.1016/j.algal.2021.102496

关键词

Seaweed; Protein extraction; pH-shift; Mechanical pressing; Digestibility; Process-induced modifications

资金

  1. Center for Circular Bioeconomy at Aarhus University
  2. Swedish Foundation for Strategic Research [2820005]
  3. Formas [2018-01839]
  4. GUDP [34009-19-1615]
  5. Formas [2018-01839] Funding Source: Formas

向作者/读者索取更多资源

The study compares three protein extraction methods on Ulva fenestrata and finds that extraction at pH 8.5 yields the highest protein and best solubility. Alkaline extraction methods result in higher solubility and amino acid cross-links compared to mechanical extraction, but all methods show similar in vitro digestibility.
Seaweed is gaining attention as a possible alternative and sustainable source of proteins. This study investigates three protein extraction methods and their effect on protein yield and quality when applied to Ulva fenestrata. Two of the methods included alkaline extractions (pH-shifts); one version solubilizing the proteins at pH 8.5 and one solubilizing them at pH 8.5 followed by pH 12 (pH 8.5 + 12). The third method was a mechanical pressing, using a double screw press. All extraction methods were followed by isoelectric precipitation to concentrate the proteins. Extraction at pH 8.5 gave the significantly highest total protein yield after the isoelectric precipitation, followed by extraction at pH 8.5 + 12 and lastly mechanical extraction gave the lowest yield. Proteins extracted with both alkaline methods had a significantly higher solubility at pH 7 and pH 9, compared to proteins from the mechanical pressing. There were no significant differences between the three methods in total D/L-amino acid ratio. Amino acid cross-links measured as lysinoalanine (LAL) and lanthionine (LAN) where found in significantly higher amounts in alkali-extracted proteins compared to mechanically extracted, however not to a degree that expect to compromise functional or nutritional quality. Further, no significant difference in protein in vitro digestibility was found between extraction methods. In conclusion, results indicated that protein extraction at pH 8.5 can be recommended, especially regarding total protein yield and solubility of the final protein extract.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据