Extraction of protein from the macroalga Palmaria palmata
By P. Harnedy, R. Fitzgerald. 2013
192 citations recorded by the source corpus.
Abstract The effect of NaOH and N-acetyl- l -cysteine (NAC) concentration, mass:volume, agitation and extraction temperature on the recovery of alkaline soluble proteins from milled oven-dried Palmaria palmata was studied. The contribution of physical (osmotic shock and shearing) along with enzymatic cell disruption approaches on the extraction of aqueous and alkaline soluble proteins was also assessed. Optimal alkaline soluble protein extraction occurred when using 0.12 mol/l NaOH, 0.1 g/100 ml NAC, a mass to volume ratio of 1:15 (w/v) and when stirring for 1 h at room temperature. The concentration of NaOH and NAC employed were the critical parameters associated with extraction of the alkaline soluble protein. Cell disruption using osmotic shock and high shear treatments resulted in mean alkaline soluble protein recovery of 5.76 and 6.18 g/100 g dry weight, respectively. Prior treatment of macroalgal cells with the food-grade polysaccharidase preparations, Celluclast ® 1.5L and Shearzyme ® 500L, resulted in a mean alkaline soluble protein recovery of 8.39 g/100 g dry weight. However, due to the high enzyme:substrate required, the application of these polysaccharidases may not be feasible for the extraction of intact P. palmata proteins. The results presented herein are relevant to the extraction of intact protein fractions from seaweed sources.
Subfields: Aquatic Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/7a74dc522730d2c013e2b055e5e6c61f4cd03d95
Citations in the corpus
- Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, unknown): “Osmotic stress - 6.77 ± 0.22 g/100 g dw (39% yield) [73] High shear force - 6.92 ± 0.”
- Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “Importantly, a recent study (Maehre et al. 2016) with excellent biological and technical replication shows the beneficial effect of cooking on amino acid availability from dried dulse (Online Resource 3); however, cooking did not significantly increase the total amino acids measured from Alaria…”