Multi-Extraction and Quality of Protein and Carrageenan from Commercial Spinosum (Eucheuma denticulatum)

Alireza Naseri*, Charlotte Jacobsen, Jimmy J. P. Sejberg, Tommy Ewi Pedersen, Jan Larsen, Karin Meyer Hansen, Susan Løvstad Holdt

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Seaweeds contain many valuable compounds that can be used in the food industry. Carrageenan is a polysaccharide which has been extracted from seaweed for centuries and is used as a texturizer in food and non-food products. However, seaweeds contain compounds other than carrageenan, such as proteins, which could also be extracted. This extraction should be done without compromising the industrial scale carrageenan extraction yield and quality. This study aimed at up-stream protein extraction from red seaweed Eucheuma denticulatum by using of an optimized enzyme-assisted extraction, including of an aqueous/enzymatic treatment followed by alkaline extraction, and then the commercial carrageenan extraction. The protein extraction efficiency of four enzymes was evaluated including Celluclast® 1.5L, Shearzyme® 500 L, Alcalase® 2.4 L FG and Viscozyme® L at a concentration of 0.0, 0.1, 0.2 and 0.4% (w/w). To avoid detrimental effects on carrageenan, all the experiments were performed at pH 7 at room temperature. The results showed that 0.2% w/w Alcalase® or Viscozyme® added individually achieved the highest protein extraction efficiencies (59 and 48%, respectively) at pH 7 and room temperature (p < 0.05). Determination of the most common carrageenan quality parameters indicated that using any of these enzymes had no negative effect on the carrageenan yield and quality.

Original languageEnglish
Article number1072
JournalFoods
Volume9
Issue number8
ISSN2304-8158
DOIs
Publication statusPublished - 2020

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