Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
Journal article, 2019

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 °C/-80 °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 °C frozen seaweeds resulted in significantly higher protein yield than the −80°C-frozen, sun-dried and ensiled biomasses. F/T increased protein precipitation and doubled total protein yield. Sun-drying and −20°C-freezing caused extensive protein degradation as revealed by SDS-PAGE and HP-SEC, while oven-drying altered the seaweed protein structure with less α-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.

Seaweed, protein isolate, pH-shift process, suger kelp

Author

[Person 29efec5a-46a6-4174-b312-8fd7ba5d1fdc not found]

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

[Person a9c56124-4787-4096-848e-78a9e8175fb5 not found]

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

[Person 3cceabb5-8cdf-4c16-9c9c-9d7612f17196 not found]

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

[Person 124ee3c3-efcd-4848-9512-7ba3b9fbaaa2 not found]

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

[Person 72046968-4644-4b25-8bd3-a54c567574d1 not found]

University of Gothenburg

[Person 0f400a0e-2f67-46b9-a066-01f373552732 not found]

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Hydrocolloids

0268-005X (ISSN)

Vol. 96 140-150

Seaweeds for a Biobased Society - farming, biorefining and energy production (SEAFARM)

Formas, 2013-01-01 -- 2017-12-31.

Driving Forces

Sustainable development

Innovation and entrepreneurship

Areas of Advance

Production

Life Science Engineering (2010-2018)

Subject Categories

Food Science

Food Engineering

Nutrition and Dietetics

DOI

10.1016/j.foodhyd.2019.05.007

More information

Latest update

7/2/2019 6