Till sidans topp

Sidansvarig: Webbredaktion
Sidan uppdaterades: 2012-09-11 15:12

Tipsa en vän
Utskriftsversion

Production of protein ext… - Göteborgs universitet Till startsida
Webbkarta
Till innehåll Läs mer om hur kakor används på gu.se

Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kutzing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods

Artikel i vetenskaplig tidskrift
Författare H. Harrysson
M. Hayes
Friederike Eimer
N. G. Carlsson
Gunilla B. Toth
I. Undeland
Publicerad i Journal of Applied Phycology
Volym 30
Nummer/häfte 6
Sidor 3565-3580
ISSN 0921-8971
Publiceringsår 2018
Publicerad vid Institutionen för biologi och miljövetenskap, Tjärnö marinbiologiska laboratorium
Sidor 3565-3580
Språk en
Länkar dx.doi.org/10.1007/s10811-018-1481-...
Ämnesord Seaweed, Protein extraction, Ammonium sulfate precipitation, pH shift, Accelerated solvent, polyunsaturated fatty-acids, chemical-composition, amino-acid, functional-properties, edible seaweeds, nutritional-evaluation, subtropical red, marine-algae, food, macroalgae, Biotechnology & Applied Microbiology, Marine & Freshwater Biology, ods: implications and applications, macro and microalgae, v64, p297
Ämneskategorier Biologiska vetenskaper

Sammanfattning

The demand for vegetable proteins increases globally and seaweeds are considered novel and promising protein sources. However, the tough polysaccharide-rich cell walls and the abundance of polyphenols reduce the extractability and digestibility of seaweed proteins. Therefore, food grade, scalable, and environmentally friendly protein extraction techniques are required. To date, little work has been carried out on developing such methods taking into consideration the structural differences between seaweed species. In this work, three different protein extraction methods were applied to three Swedish seaweeds (Porphyra umbilicalis, Ulva lactuca, and Saccharina latissima). These methods included (I) a traditional method using sonication in water and subsequent ammonium sulfate-induced protein precipitation, (II) the pH-shift protein extraction method using alkaline protein solubilization followed by isoelectric precipitation, and (III) the accelerated solvent extraction (ASE (R)) method where proteins are extracted after pre-removal of lipids and phlorotannins. The highest protein yields were achieved using the pH-shift method applied to P. umbilicalis (22.6 +/- 7.3%) and S. latissima (25.1 +/- 0.9%). The traditional method resulted in the greatest protein yield when applied to U. lactuca (19.6 +/- 0.8%). However, the protein concentration in the produced extracts was highest for all three species using the pH-shift method (71.0 +/- 3.7%, 51.2 +/- 2.1%, and 40.7 +/- 0.5% for P. umbilicalis, U. lactuca, and S. latissima, respectively). In addition, the pH-shift method was found to concentrate the fatty acids in U. lactuca and S. latissima by 2.2 and 1.6 times, respectively. The pH-shift method can therefore be considered a promising strategy for producing seaweed protein ingredients for use in food and feed.

Sidansvarig: Webbredaktion|Sidan uppdaterades: 2012-09-11
Dela:

På Göteborgs universitet använder vi kakor (cookies) för att webbplatsen ska fungera på ett bra sätt för dig. Genom att surfa vidare godkänner du att vi använder kakor.  Vad är kakor?