Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
Artikel i vetenskaplig tidskrift, 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

Författare

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

John Axelsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Nils-Gunnar Carlsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Eva Albers

Chalmers, Biologi och bioteknik, Industriell bioteknik

Göran M. Nylund

Göteborgs universitet

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Hydrocolloids

0268-005X (ISSN)

Vol. 96 140-150

Makroalger för ett biobaserat samhälle - odling, bioraffinering och energiutvinning (SEAFARM)

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

Drivkrafter

Hållbar utveckling

Innovation och entreprenörskap

Styrkeområden

Produktion

Livsvetenskaper och teknik (2010-2018)

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Näringslära

DOI

10.1016/j.foodhyd.2019.05.007

Mer information

Senast uppdaterat

2019-07-02