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Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

Artikel i vetenskaplig tidskrift
Författare M. Abdollahi
J. Axelsson
N. G. Carlsson
Göran M. Nylund
E. Albers
I. Undeland
Publicerad i Food Hydrocolloids
Volym 96
Sidor 140-150
ISSN 0268-005X
Publiceringsår 2019
Publicerad vid Institutionen för biologi och miljövetenskap, Tjärnö marinbiologiska laboratorium
Sidor 140-150
Språk - English
Länkar doi.org/10.1016/j.foodhyd.2019.05.0...
Ämneskategorier Näringslära

Sammanfattning

- Structural, functional and nutritional properties of protein recovered from brown seaweed, S. latissima with alkaline solubilization/isoelectric precipitation as a function of different post-harvest stabilization methods were studied. The latter included freezing at −20 °C/-80 °C, oven-drying, sun-drying, freeze-drying and ensilaging. Also, the efficacy of freeze/thaw-aided precipitation (F/T) in improving protein recovery of the process was evaluated. The freeze-dried, oven-dried, and −20 °C frozen seaweeds resulted in significantly higher protein yield than the −80°C-frozen, sun-dried and ensiled biomasses. F/T increased protein precipitation and doubled total protein yield. Sun-drying and −20°C-freezing caused extensive protein degradation as revealed by SDS-PAGE and HP-SEC, while oven-drying altered the seaweed protein structure with less α-helices. Functional properties of the seaweed proteins were remarkably affected by stabilization condition and F/T, but nutritional value of the proteins was only dependent on stabilization method. Thus, to efficiently recover seaweed proteins, its post-harvest stabilization condition must be carefully chosen based on the final application of the proteins. © 2019 The Authors

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