Sökning: onr:"swepub:oai:gup.ub.gu.se/281819" >
Effect of stabiliza...
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
-
- Abdollahi, Mehdi, 1985 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
-
- Axelsson, John, 1991 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
-
- Carlsson, Nils-Gunnar, 1951 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
-
visa fler...
-
- Nylund, Göran M., 1974 (författare)
- Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory,University of Gothenburg
-
- Albers, Eva, 1966 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
-
- Undeland, Ingrid, 1968 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
-
visa färre...
-
(creator_code:org_t)
- Elsevier BV, 2019
- 2019
- Odefinierat språk.
-
Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 96, s. 140-150
- Relaterad länk:
-
https://doi.org/10.1...
-
visa fler...
-
https://research.cha... (primary) (free)
-
https://gup.ub.gu.se...
-
https://doi.org/10.1...
-
https://research.cha...
-
https://research.cha...
-
visa färre...
Abstract
Ämnesord
Stäng
- - 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
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Seaweed
- Protein isolation
- pH-shift process
- Preservation
- Sugar kelp
- Functional properties
- Seaweed, protein isolate, pH-shift process, suger kelp
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas