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Search: WFRF:(Nylund Göran M. 1974) > (2020-2023) > Mild blanching prio...

  • Trigo, João Pedro,1995Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden. (author)

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

  • Article/chapterEnglish2023

Publisher, publication year, extent ...

  • Elsevier BV,2023
  • electronicrdacarrier

Numbers

  • LIBRIS-ID:oai:research.chalmers.se:aa3f896f-8036-48bc-83f0-b578c5734696
  • https://research.chalmers.se/publication/532759URI
  • https://doi.org/10.1016/j.foodchem.2022.134576DOI
  • https://gup.ub.gu.se/publication/319271URI
  • https://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-321620URI

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  • Language:English
  • Summary in:English

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  • Subject category:art swepub-publicationtype
  • Subject category:ref swepub-contenttype

Notes

  • QC 20221122
  • The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control > soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.

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  • Stedt, Kristoffer,1991Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory,Univ Gothenburg, Dept Marine Sci, Tjärnö Marine Lab, Strömstad, Sweden.(Swepub:gu)xstedp (author)
  • Schmidt, Alina E. M.KTH,Fiber- och polymerteknologi(Swepub:kth)u165y90z (author)
  • Kollander, BarbroLivsmedelsverket Swedish Food Agcy, Dag Hammarskjolds vag 56 A, Uppsala, Sweden. (author)
  • Edlund, Ulrica,1972-KTH,Polymerteknologi(Swepub:kth)u1goaund (author)
  • Nylund, Göran M.,1974Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory(Swepub:gu)xnylgo (author)
  • Pavia, Henrik,1964Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory,Univ Gothenburg, Dept Marine Sci, Tjärnö Marine Lab, Strömstad, Sweden.(Swepub:gu)xpavhe (author)
  • Abdollahi, Mehdi,1985Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden.(Swepub:cth)khozaghi (author)
  • Undeland, Ingrid,1968Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden.(Swepub:cth)undeland (author)
  • Chalmers tekniska högskolaChalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden. (creator_code:org_t)

Related titles

  • In:Food Chemistry: Elsevier BV4040308-81461873-7072

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