Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.
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Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp. Louise Juul 1,2
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Anders Hauer Møller 1,2,3
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Annette Bruhn 2,4
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Søren K. Jensen 2,5
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Trine K. Dalsgaard 1,2,3
Received: 7 May 2020 / Revised and accepted: 28 September 2020 # Springer Nature B.V. 2020
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 Seaweed . Chlorophyta . Ulva . Rubisco . Sulfite . Protein quality . Screw pressing . Polyphenol
Introduction The steady growth of the world human population increases the demand for food, generating an increased competition for arable land and fresh water (Godfray et al. 2010). Especially the demand for protein will grow, not only due to the increase in population but also due to socio-demographic changes. To meet the increasing protein demand, there is a need for new and sustainable protein sources (Henchion et al. 2017). The green seaweed Ulva (Chlorophyceae) is gaining increasing interest as a bioresource due to its cosmopolitan distribution, fast * Trine K. Dalsgaard [email protected] 1
Department of Food Science, Faculty of Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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CBIO, Centre for Circular Bioeconomy, Aarhus University, Aarhus, Denmark
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iFOOD, Centre for Innovative Food Research, Aarhus University, Aarhus, Denmark
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Department of Bioscience, Faculty of Technology, Aarhus University, Vejlsøvej 25, 8600 Silkeborg, Denmark
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Department of Animal Science, Faculty of Technology, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
growth and high production potential, bioremediation capacity, and content of particularly protein and ulvan (Neori 2007; Bruhn et al. 2011; Wichard et al. 2015; Bikker et al. 2016; Neveux et al. 2018; Kidgell et al. 2019). The protein content and the general chemical composition of seaweeds can vary highly within species as a result of season, geographic location, and environmental conditions, such as availability of nutrients and light (Mišurcová 2012).
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