Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 degrees C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 degrees C -control > soaking -blanching -80 degrees C. Although blanching-45 degrees C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP -SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 degrees C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 degrees C since it is effective at removing iodine and does not compromise total protein extraction yield.

Automated summary

This study assessed the impact of blanching and soaking on the protein extraction from seaweed. The results showed that blanching at 45 degrees Celsius effectively reduced the iodine content in the protein extract without compromising the overall protein yield.