A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM
| dc.authorid | 0000-0002-3800-4774 | |
| dc.contributor.author | Yücetepe, Aysun | |
| dc.date.accessioned | 2022-02-25T12:23:19Z | |
| dc.date.available | 2022-02-25T12:23:19Z | |
| dc.date.issued | 2022 | |
| dc.department | Mühendislik Fakültesi | |
| dc.description.abstract | In this study, the effect of a combination of osmotic shock, the use of carbohydrase enzyme and ultrasound waves was investigated on protein content (PC), total phenolic content (TPC) and antioxidant activity (AOA) by CUPRAC and DPPH methods of protein extracts from Chlorella vulgaris green microalgae. The extraction parameters (enzyme/substrate ratio (E/S), ultrasound probe time and extraction time) were optimized by using Response Surface Methodology (RSM) based on Box-Behnken design (BBD). According to experimental results, PC, TPC and AOA by CUPRAC method of the extracts ranged from 95.80 to 263.08 mg protein/g dw, 9.68–33.06 mg GAE/g dw and 17.69–34.52 mg TE/g dw, respectively. Water absorption capacity, oil aborption capacity, emulsion activity, emulsion stability, foaming capacity and foaming stability of the proteins extracted under optimum extraction conditions (E/S of 0.87, ultrasound probe time of 119.30 s and extration time of 2.74 h) from C. vulgaris were determined as 12.19 ± 3.84%, 455.44 ± 5.30%, 208.11 ± 0.22%, 73.10 ± 4.68%, 49.17 ± 5.89% and 26.36 ± 1.29%, respectively. All these suggest that protein extracts obtained from C. vulgaris might be a good candidate to improve foods in terms of techno-functional properties. | |
| dc.identifier.doi | 10.1007/s11694-021-01258-1 | |
| dc.identifier.endpage | - | en_US |
| dc.identifier.issn | 2193-4126 | |
| dc.identifier.issue | - | en_US |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | - | en_US |
| dc.identifier.uri | https:/dx.doi.org/10.1007/s11694-021-01258-1 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/9235 | |
| dc.identifier.volume | - | en_US |
| dc.identifier.wos | WOS:000744626300001 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Journal of Food Measurement and Characterization | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/embargoedAccess | |
| dc.subject | Antioxidant Activity | |
| dc.subject | Chlorella Vulgaris | |
| dc.subject | Protein Extracts | |
| dc.subject | RSM | |
| dc.subject | Techno-functional Properties | |
| dc.subject | Ultrasound-assisted Enzymatic Extraction | |
| dc.title | A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM | |
| dc.type | Article |
