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

Mehdi Abdollahi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

John Axelsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Nils-Gunnar Carlsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Eva Albers

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

Göran M. Nylund

University of Gothenburg

Ingrid Undeland

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