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 for this work

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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.
Original languageEnglish
JournalJournal of Applied Phycology
Volume33
Issue1
Pages (from-to)545-555
Number of pages11
ISSN0921-8971
DOIs
Publication statusPublished - Feb 2021

Keywords

  • Chlorophyta
  • Polyphenol
  • Protein quality
  • Rubisco
  • Screw pressing
  • Seaweed
  • Sulfite
  • Ulva

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