Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

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dc.contributor.authorYücetepe, Aysun
dc.contributor.authorSaroğlu, Öznur
dc.contributor.authorDaşkaya Dikmen, Ceren
dc.contributor.authorBildik, Fatih
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:15:20Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:15:20Z
dc.date.issued2018
dc.departmentMühendislik Fakültesi
dc.description.abstractThe protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45 degrees C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45 degrees C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.
dc.description.sponsorshipCenter of Excellence for Natural Additives, Functional Ingredients and Health (DOKAM); Ministry of Development of the Republic of Turkey, Istanbul Development Agency [TR10/15/YNK/0146]
dc.description.sponsorshipSupported by Center of Excellence for Natural Additives, Functional Ingredients and Health (DOKAM), established by a project funded by the Ministry of Development of the Republic of Turkey, Istanbul Development Agency No. TR10/15/YNK/0146.
dc.identifier.doi10.17221/64/2017-CJFS
dc.identifier.endpage108en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage98en_US
dc.identifier.urihttps://doi.org/10.17221/64/2017-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4358
dc.identifier.volume36en_US
dc.identifier.wosWOS:000431535600014
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCzech Academy of Agricultural Sciences
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant Activity
dc.subjectBioavailability
dc.subjectIn Vitro Protein Digestibility
dc.subjectProtein Concentrate
dc.subjectTotal Phenolic Content
dc.titleOptimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM
dc.typeArticle

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