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Mild blanching prio...
Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
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- Trigo, João Pedro, 1995 (author)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden.
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- Stedt, Kristoffer, 1991 (author)
- Gothenburg 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.
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- Schmidt, Alina E. M. (author)
- KTH,Fiber- och polymerteknologi
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- Kollander, Barbro (author)
- Livsmedelsverket Swedish Food Agcy, Dag Hammarskjolds vag 56 A, Uppsala, Sweden.
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- Edlund, Ulrica, 1972- (author)
- KTH,Polymerteknologi
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- Nylund, Göran M., 1974 (author)
- Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory
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- Pavia, Henrik, 1964 (author)
- Gothenburg 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.
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- Abdollahi, Mehdi, 1985 (author)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden.
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- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden.
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Chalmers tekniska högskola Chalmers Univ Technol, Dept Biol & Biol Engn Food & Nutr Sci, SE-41296 Gothenburg, Sweden (creator_code:org_t)
- Elsevier BV, 2023
- 2023
- English.
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In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 404
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Abstract
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- 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.
Subject headings
- NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Medicinska och farmaceutiska grundvetenskaper -- Andra medicinska och farmaceutiska grundvetenskaper (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Basic Medicine -- Other Basic Medicine (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Medicinsk bioteknologi -- Medicinsk bioteknologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Medical Biotechnology -- Medical Biotechnology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Fisk- och akvakulturforskning (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Fish and Aquacultural Science (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- NATURVETENSKAP -- Kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences (hsv//eng)
- NATURVETENSKAP -- Biologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Keyword
- Protein isolation
- Food safety
- Sugar kelp
- Proximate composition
- Heat treatment
- Macroalgae protein
- sugar kelp; macroalgae; protein; protein isolation; food safety; heat treatment; proximate composition
Publication and Content Type
- art (subject category)
- ref (subject category)
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Trigo, João Pedr ...
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Stedt, Kristoffe ...
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Schmidt, Alina E ...
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Kollander, Barbr ...
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Edlund, Ulrica, ...
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Nylund, Göran M. ...
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Pavia, Henrik, 1 ...
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Abdollahi, Mehdi ...
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Undeland, Ingrid ...
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Biological Scien ...
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and Biochemistry and ...
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MEDICAL AND HEAL ...
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and Basic Medicine
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and Other Basic Medi ...
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- MEDICAL AND HEALTH SCIENCES
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MEDICAL AND HEAL ...
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and Medical Biotechn ...
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and Medical Biotechn ...
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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and Fish and Aquacul ...
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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- Articles in the publication
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Food Chemistry
- By the university
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Chalmers University of Technology
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University of Gothenburg
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Royal Institute of Technology