Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.

Louise Juul Pedersen; Anders Hauer Møller; Annette Bruhn; Søren Krogh Jensen; Trine Kastrup Dalsgaard

doi:10.1007/s10811-020-02285-z

Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.

Louise Juul Pedersen, Anders Hauer Møller, Annette Bruhn, Søren Krogh Jensen, Trine Kastrup Dalsgaard^*

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

14 Citationer (Scopus)

182 Downloads (Pure)

Abstract

Ulva sp. is a cosmopolitan green macroalga with fast growth and a well-balanced amino acid composition, making it an interesting potential protein resource. Generally, the protein digestibility in unprocessed raw seaweed is low, which is why extraction and concentration of the protein is needed. During protein extraction from fresh Ulva sp. using double screw pressing, sulfite was added as antioxidant in order to increase protein quality by inhibiting oxidative reactions. By pressing, 13–14% of the total biomass protein was extracted. Isoelectric precipitation at pH 2 resulted in a yield of 36% of the extracted protein corresponding to 5% of the total protein, independent on sulfite treatment. However, size exclusion chromatography showed that sulfite addition resulted in a higher amount of native state Rubisco protein. This was explained by inhibited redox enzyme activity and improved polyphenol levels, suggesting prevention of polyphenol-protein crosslinking, resulting in higher amount of soluble protein and improved protein quality.

Originalsprog	Engelsk
Tidsskrift	Journal of Applied Phycology
Vol/bind	33
Nummer	1
Sider (fra-til)	545-555
Antal sider	11
ISSN	0921-8971
DOI	https://doi.org/10.1007/s10811-020-02285-z
Status	Udgivet - feb. 2021

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10.1007/s10811-020-02285-z

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Citationsformater

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title = "Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.",

abstract = "Ulva sp. is a cosmopolitan green macroalga with fast growth and a well-balanced amino acid composition, making it an interesting potential protein resource. Generally, the protein digestibility in unprocessed raw seaweed is low, which is why extraction and concentration of the protein is needed. During protein extraction from fresh Ulva sp. using double screw pressing, sulfite was added as antioxidant in order to increase protein quality by inhibiting oxidative reactions. By pressing, 13–14% of the total biomass protein was extracted. Isoelectric precipitation at pH 2 resulted in a yield of 36% of the extracted protein corresponding to 5% of the total protein, independent on sulfite treatment. However, size exclusion chromatography showed that sulfite addition resulted in a higher amount of native state Rubisco protein. This was explained by inhibited redox enzyme activity and improved polyphenol levels, suggesting prevention of polyphenol-protein crosslinking, resulting in higher amount of soluble protein and improved protein quality.",

keywords = "Chlorophyta, Polyphenol, Protein quality, Rubisco, Screw pressing, Seaweed, Sulfite, Ulva",

author = "Pedersen, {Louise Juul} and M{\o}ller, {Anders Hauer} and Annette Bruhn and Jensen, {S{\o}ren Krogh} and Dalsgaard, {Trine Kastrup}",

year = "2021",

month = feb,

doi = "10.1007/s10811-020-02285-z",

language = "English",

volume = "33",

pages = "545--555",

journal = "Journal of Applied Phycology",

issn = "0921-8971",

publisher = "Springer Science and Business Media B.V.",

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}

Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp. / Pedersen, Louise Juul; Møller, Anders Hauer; Bruhn, Annette et al.
I: Journal of Applied Phycology, Bind 33, Nr. 1, 02.2021, s. 545-555.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

TY - JOUR

T1 - Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.

AU - Pedersen, Louise Juul

AU - Møller, Anders Hauer

AU - Bruhn, Annette

AU - Jensen, Søren Krogh

AU - Dalsgaard, Trine Kastrup

PY - 2021/2

Y1 - 2021/2

N2 - Ulva sp. is a cosmopolitan green macroalga with fast growth and a well-balanced amino acid composition, making it an interesting potential protein resource. Generally, the protein digestibility in unprocessed raw seaweed is low, which is why extraction and concentration of the protein is needed. During protein extraction from fresh Ulva sp. using double screw pressing, sulfite was added as antioxidant in order to increase protein quality by inhibiting oxidative reactions. By pressing, 13–14% of the total biomass protein was extracted. Isoelectric precipitation at pH 2 resulted in a yield of 36% of the extracted protein corresponding to 5% of the total protein, independent on sulfite treatment. However, size exclusion chromatography showed that sulfite addition resulted in a higher amount of native state Rubisco protein. This was explained by inhibited redox enzyme activity and improved polyphenol levels, suggesting prevention of polyphenol-protein crosslinking, resulting in higher amount of soluble protein and improved protein quality.

AB - Ulva sp. is a cosmopolitan green macroalga with fast growth and a well-balanced amino acid composition, making it an interesting potential protein resource. Generally, the protein digestibility in unprocessed raw seaweed is low, which is why extraction and concentration of the protein is needed. During protein extraction from fresh Ulva sp. using double screw pressing, sulfite was added as antioxidant in order to increase protein quality by inhibiting oxidative reactions. By pressing, 13–14% of the total biomass protein was extracted. Isoelectric precipitation at pH 2 resulted in a yield of 36% of the extracted protein corresponding to 5% of the total protein, independent on sulfite treatment. However, size exclusion chromatography showed that sulfite addition resulted in a higher amount of native state Rubisco protein. This was explained by inhibited redox enzyme activity and improved polyphenol levels, suggesting prevention of polyphenol-protein crosslinking, resulting in higher amount of soluble protein and improved protein quality.

KW - Chlorophyta

KW - Polyphenol

KW - Protein quality

KW - Rubisco

KW - Screw pressing

KW - Seaweed

KW - Sulfite

KW - Ulva

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U2 - 10.1007/s10811-020-02285-z

DO - 10.1007/s10811-020-02285-z

M3 - Journal article

SN - 0921-8971

VL - 33

SP - 545

EP - 555

JO - Journal of Applied Phycology

JF - Journal of Applied Phycology

IS - 1

ER -