Extraction, structural and functional properties of Haematococcus pluvialis protein after pigment removal
Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10–20 mL...
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Published in | International journal of biological macromolecules Vol. 140; pp. 1073 - 1083 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Netherlands
Elsevier B.V
01.11.2019
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Subjects | |
Online Access | Get full text |
ISSN | 0141-8130 1879-0003 1879-0003 |
DOI | 10.1016/j.ijbiomac.2019.08.209 |
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Abstract | Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10–20 mL/g), pH 10–12 and 25–45 °C (temperature) on the yield of H. pluvialis protein (HP) was carried out using Box-Behnken design. Under optimum extraction conditions: liquid/solid 20 mL/g, pH 11.5 and lower extraction temperature 35 °C, the highest extraction yield (81.36%) of HP was gained, which was close to the predicted value (83.32%). The HP exhibited the better functional properties. The solubility could reach 93.65% at pH 10.0; the foaming capacity and stability were 88.32 and 89.62%, respectively; the emulsifying capacity and stability were 161.52 and 48.2%, respectively; the water holding capacity (WHC) and oil absorption capacity (OAC) were 4.06 and 3.29 g/g, respectively. Fourier Transform infrared spectroscopy (FTIR) data of the HP showed the β-sheet content (30.37%) was the maximum, while α-helix content (14.86%) was the minimum, whereas the content of amino acids was rich in HP. These results demonstrated that the HP had potential use in food industry. |
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AbstractList | Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10–20 mL/g), pH 10–12 and 25–45 °C (temperature) on the yield of H. pluvialis protein (HP) was carried out using Box-Behnken design. Under optimum extraction conditions: liquid/solid 20 mL/g, pH 11.5 and lower extraction temperature 35 °C, the highest extraction yield (81.36%) of HP was gained, which was close to the predicted value (83.32%). The HP exhibited the better functional properties. The solubility could reach 93.65% at pH 10.0; the foaming capacity and stability were 88.32 and 89.62%, respectively; the emulsifying capacity and stability were 161.52 and 48.2%, respectively; the water holding capacity (WHC) and oil absorption capacity (OAC) were 4.06 and 3.29 g/g, respectively. Fourier Transform infrared spectroscopy (FTIR) data of the HP showed the β-sheet content (30.37%) was the maximum, while α-helix content (14.86%) was the minimum, whereas the content of amino acids was rich in HP. These results demonstrated that the HP had potential use in food industry. Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10-20 mL/g), pH 10-12 and 25-45 °C (temperature) on the yield of H. pluvialis protein (HP) was carried out using Box-Behnken design. Under optimum extraction conditions: liquid/solid 20 mL/g, pH 11.5 and lower extraction temperature 35 °C, the highest extraction yield (81.36%) of HP was gained, which was close to the predicted value (83.32%). The HP exhibited the better functional properties. The solubility could reach 93.65% at pH 10.0; the foaming capacity and stability were 88.32 and 89.62%, respectively; the emulsifying capacity and stability were 161.52 and 48.2%, respectively; the water holding capacity (WHC) and oil absorption capacity (OAC) were 4.06 and 3.29 g/g, respectively. Fourier Transform infrared spectroscopy (FTIR) data of the HP showed the β-sheet content (30.37%) was the maximum, while α-helix content (14.86%) was the minimum, whereas the content of amino acids was rich in HP. These results demonstrated that the HP had potential use in food industry.Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10-20 mL/g), pH 10-12 and 25-45 °C (temperature) on the yield of H. pluvialis protein (HP) was carried out using Box-Behnken design. Under optimum extraction conditions: liquid/solid 20 mL/g, pH 11.5 and lower extraction temperature 35 °C, the highest extraction yield (81.36%) of HP was gained, which was close to the predicted value (83.32%). The HP exhibited the better functional properties. The solubility could reach 93.65% at pH 10.0; the foaming capacity and stability were 88.32 and 89.62%, respectively; the emulsifying capacity and stability were 161.52 and 48.2%, respectively; the water holding capacity (WHC) and oil absorption capacity (OAC) were 4.06 and 3.29 g/g, respectively. Fourier Transform infrared spectroscopy (FTIR) data of the HP showed the β-sheet content (30.37%) was the maximum, while α-helix content (14.86%) was the minimum, whereas the content of amino acids was rich in HP. These results demonstrated that the HP had potential use in food industry. |
Author | Zhu, Yunping Liu, Hongkai Zhang, Xiaowei Zhao, Xiaoyan |
Author_xml | – sequence: 1 givenname: Yunping surname: Zhu fullname: Zhu, Yunping organization: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China – sequence: 2 givenname: Xiaoyan surname: Zhao fullname: Zhao, Xiaoyan email: zhaoxy_2201@163.com organization: Department of Food Science and Nutrition, Business School, University of Jinan, Jinan 250022, China – sequence: 3 givenname: Xiaowei surname: Zhang fullname: Zhang, Xiaowei organization: Department of Food Science and Nutrition, Business School, University of Jinan, Jinan 250022, China – sequence: 4 givenname: Hongkai surname: Liu fullname: Liu, Hongkai organization: Department of Food Science and Nutrition, Business School, University of Jinan, Jinan 250022, China |
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Keywords | Haematococcus pluvialis protein Structure Functional properties |
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SubjectTerms | absorption acid deposition Algal Proteins - chemistry Algal Proteins - isolation & purification amino acids Amino Acids - analysis emulsifying properties Emulsions - chemistry experimental design foaming capacity food industry Fourier transform infrared spectroscopy Functional properties Haematococcus pluvialis Haematococcus pluvialis protein Hydrogen-Ion Concentration Lipids Microalgae - chemistry Models, Theoretical oils Oils - chemistry Pigments, Biological - isolation & purification Protein Structure, Secondary Regression Analysis Solubility Spectroscopy, Fourier Transform Infrared Structure temperature Water - chemistry water holding capacity |
Title | Extraction, structural and functional properties of Haematococcus pluvialis protein after pigment removal |
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