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 inInternational journal of biological macromolecules Vol. 140; pp. 1073 - 1083
Main Authors Zhu, Yunping, Zhao, Xiaoyan, Zhang, Xiaowei, Liu, Hongkai
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.11.2019
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ISSN0141-8130
1879-0003
1879-0003
DOI10.1016/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.
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
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Keywords Haematococcus pluvialis protein
Structure
Functional properties
Language English
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Snippet Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the...
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crossref
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Enrichment Source
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StartPage 1073
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
URI https://dx.doi.org/10.1016/j.ijbiomac.2019.08.209
https://www.ncbi.nlm.nih.gov/pubmed/31465798
https://www.proquest.com/docview/2283115596
https://www.proquest.com/docview/2352443412
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