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Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature

Artikel i vetenskaplig tidskrift
Författare H. Harrysson
V. R. Konasani
Gunilla B. Toth
Henrik Pavia
E. Albers
I. Undeland
Publicerad i Acs Sustainable Chemistry & Engineering
Volym 7
Nummer/häfte 15
Sidor 12688-12691
ISSN 2168-0485
Publiceringsår 2019
Publicerad vid Institutionen för biologi och miljövetenskap, Tjärnö marinbiologiska laboratorium
Sidor 12688-12691
Språk en
Länkar dx.doi.org/10.1021/acssuschemeng.9b...
Ämnesord Seaweed, Ulva lactuca, Ulvan lyase, Protein extraction, pH-shift, Protein yield, cell-wall, extraction, seaweeds, green, red, Chemistry, Science & Technology - Other Topics, Engineering, ods: implications and applications, macro and microalgae
Ämneskategorier Biologiska vetenskaper

Sammanfattning

Globally, there is a need for novel vegetarian protein sources. We recently showed that the pH-shift process, using alkaline protein solubilization followed by isoelectric precipitation, is an efficient way to produce extracts with high protein concentrations from Ulva lactuca (>50% on a dry matter basis). However, the total protein yield was low, and to improve this, the effects of adding ulvan lyase, preincubating the seaweed homogenate at pH 8.5 and using different protein extraction temperatures (8 degrees C, RT and 40 degrees C), were evaluated in this study. Addition of ulvan lyase reduced protein solubility but increased the precipitation. Incubation at pH 8.5, without ulvan lyase added, significantly increased both protein solubility and precipitation at 8 degrees C and RT. Temperature per se had no effect on protein solubility, while protein precipitation increased with decreasing temperature. Highest protein yield (29%) was achieved when keeping the process at 8 degrees C with a preincubation step at pH 8.5 for 1 h. By these process modifications, the yield was 3.2 times higher than achieved by the control process (9.2%).

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