Antioxidant activity and techno-functional properties of protein extracts from Caulerpa prolifera: optimization of enzyme-assisted extraction by response surface methodology

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dc.contributor.authorYücetepe, Aysun
dc.contributor.authorOkudan, Emine Şükran
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned2023-01-18T06:19:51Z
dc.date.available2023-01-18T06:19:51Z
dc.date.issued2022
dc.departmentMühendislik Fakültesi
dc.description.abstractIn this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Caulerpa prolifera and the techno-functional properties of the protein extracts were investigated for the first time. The effect of extraction temperature (30–40 °C), extraction time (60–120 min) and substrate/enzyme (S/E) ratio (5–15) on protein content (PC), total phenolics content (TPC) and antioxidant activity (AOA) was investigated using response surface metho-dology (RSM). According to the results, optimum conditions were determined as extraction temperature of 30 °C, extraction time of 60.03 min and S/E of 5. The values of PC, TPC, AOACUPRAC (AOA determined by cupric reducing antioxidant capacity assay) and AOADPPH (AOA determined by 2,2-diphenyl-1-picrylhydrazyl assay) of the extracts obtained under optimum conditions were 51.57 g·kg-1 dry weight (dw), 31.12 g·kg-1 dw (expressed as gallic acid equiva-lents), 4.45 g·kg-1 dw and 0.83 g·kg-1 dw (expressed as Trolox equivalents), respectively. Water and oil absorption capac-ity, emulsion activity-stability and foaming capacity-stability of the proteins extracted under optimum conditions were determined as 54.0 ± 5.0 %, 210.0 ± 15.0 %, 41.4 ± 2.3 %, 41.7 ± 0.1 %, 26.5 ± 1.5 % and 26.7 ± 2.4 %, respectively. These research findings indicate that C. prolifera proteins, as an alternative protein source, offer promising opportuni-ties for functional food applications.
dc.identifier.endpage276en_US
dc.identifier.issn1336-8672
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage264en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12451/9952
dc.identifier.volume61en_US
dc.identifier.wosWOS:000869238800006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherFood Reseach Institute
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectCaulerpa Prolifera
dc.subjectMacroalgae
dc.subjectProtein Extraction
dc.subjectEnzymatic Extraction
dc.subjectAntioxidant Activity
dc.subjectUltrasound-assisted Extraction
dc.titleAntioxidant activity and techno-functional properties of protein extracts from Caulerpa prolifera: optimization of enzyme-assisted extraction by response surface methodology
dc.typeArticle

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