期刊
FOOD RESEARCH INTERNATIONAL
卷 99, 期 -, 页码 1021-1027出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.07.018
关键词
Protein; Ascophyllum nodosum; Seaweed; Acid and alkali; Extraction; Ultrasound
资金
- Irish Research Council Embark Initiative
- Marine Functional Foods Research Initiative (NutraMara project)
- Sea Change Strategy [MFFRI/07/01]
- Marine Institute
- Department of Agriculture, Food and the Marine under the National Development Plan
This study investigates traditional and non-conventional methods of extraction of protein from Irish brown seaweed A. nodosum. Acid, alkali, combined acid-alkali with and without ultrasound pretreatment were investigated for extraction of protein from A. nodosum. Molecular weight of protein was determined using high performance size exclusion chromatography and amino acid profiling was carried out using an amino acid analyzer. Combination of first acid and then alkali extraction was found to be the most efficient method of extraction among all methods investigated (59% of recovery); followed by single step of alkali extraction assisted with ultrasound (68.4 mu m) which was able to extract 57% of total protein. Alkaline extraction was shown to yield the best protein/algae liquefaction ratio (1.28). This can be attributed to the release of polysaccharide complexes first by acid and then solubilization of proteins by alkali solvent. The molecular weight of extracted protein was found to be relatively low, in the range of 2-4 kDa average MW. The alkali method of extraction was found to be optimum for extraction of amino acids from A. nodosum. (c) 2016 Elsevier Ltd. All rights reserved.
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