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
UR - http://www.scopus.com/inward/record.url?scp=85092376443&partnerID=8YFLogxK
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 -