Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties

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dc.authorid0000-0002-0299-2061
dc.authorid0000-0002-6240-8381
dc.authorid0000-0001-5309-7238
dc.authorid0000-0002-1810-8154
dc.authorid0000-0002-3800-4774
dc.contributor.authorBozdemir, Ayşegül
dc.contributor.authorŞensu, Eda
dc.contributor.authorOkudan, Emine Şükran
dc.contributor.authorÖzçelik, Beraat
dc.contributor.authorYücetepe, Aysun
dc.date.accessioned2022-10-04T05:33:40Z
dc.date.available2022-10-04T05:33:40Z
dc.date.issued2022
dc.departmentMühendislik Fakültesi
dc.description.abstractIn this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30-300 s), enzyme/substrate (E/S, 0.5-2.5), and extraction time (20-28 h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57 s, E/S: 2.5, extraction time: 22.61 h), PC, TPC, AOA(CUPRAC) and AOA(ABTS) were found as 189.59 mg/g, 60.52 mg GAE/g and 55.66 mg TE/g and 478.50 mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195 +/- 0.08%, 568 +/- 0.10%, 12.5 +/- 0.00%, 0%, 44 +/- 0.00%, and 75 +/- 2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.
dc.identifier.doi10.1111/jfpp.16803
dc.identifier.endpage-en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage-en_US
dc.identifier.urihttps:/dx.doi.org/10.1111/jfpp.16803
dc.identifier.urihttps://hdl.handle.net/20.500.12451/9719
dc.identifier.volume46en_US
dc.identifier.wosWOS:000830547200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectUltrasound-assisted Enzymatic
dc.subjectGracilaria Dura
dc.subjectantioxidant Activity
dc.titleUltrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties
dc.typeArticle

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