Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides

Dai, Laixin; Reichert, Corina L.; Hinrichs, Jörg; Weiß, Jochen

doi:10.1016/j.colsurfa.2019.02.064

Cited by 24 publications

(23 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The insoluble microalgae protein fraction was extracted by a solvent (ethanol: acetone = 1: 1) after high-pressure treatment using a micro-fluidizer and fractionation using centrifugal separation according to a published method by Grossmann et al [20]. The extracted insoluble microalgae protein fraction was hydrolyzed at 65 or 85°C in 0.5 M HCl for 4 h, dialyzed and freeze-dried with modification according to Dai et al [2,21]. The untreated insoluble microalgae protein fraction contains 63.3 ± 2.9% protein with a solubility of 11.3 ± 0.1%; the protein content of Hydrolysates 65 and Hydrolysates 85 is 57.9 ± 0.1% and 55.3 ± 0.2% having solubility of 47.2 ± 0.7% and 63.3 ± 1.5%, respectively [22].…”

Section: Methodsmentioning

confidence: 99%

“…Microalgae have been reported in recent decades as a promising protein source to substitute animal-derived or agriculturallyderived plant proteins [1][2][3]. This may be attributed to their abundant protein content, well-balanced amino acid composition, high adaptability to various growth conditions, and low resource use [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…The techno-functional properties of various microalgae protein fractions have been studied in recent years, in particular, those of the soluble microalgae protein fraction [8][9][10][11]. However, the techno-functional properties of the insoluble microalgae protein fraction, which makes up almost 50% of the total microalgae protein, has been limited by its low solubility and the presence of large protein aggregate particles that tend to sediment [2]. Acid hydrolysis at elevated temperatures has shown to be a possible way to improve technofunctional properties of insoluble proteins by inducing greater conformational flexibility improving their ability to adsorb to interfaces and thereby stabilize for example oil-in-water emulsions [2].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

et al. 2020

Self Cite

View full text Add to dashboard Cite

Microalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65°C (Hydrolysates 65) or 85°C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85°C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Like most plant proteins, proteins derived from microalgae are composed of soluble and insoluble fractions. For example, more than 50% of proteins from Chlorella protothecoides are insoluble . To date, most studies on the characterization and functional properties of microalgae proteins have focused on the soluble protein fraction .…”

Section: Introductionmentioning

confidence: 99%

“…However, there is a lack of knowledge of the mechanism of the low solubility of microalgae proteins and applicable methods to improve their functionality. Recently, acid‐induced hydrolysis on an enriched insoluble microalgae protein‐rich fraction from C. protothecoides has been reported to improve its properties with respect to broadening its possible application in the food industry …”

Section: Introductionmentioning

confidence: 99%

An erosion‐type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides

et al. 2019

Self Cite

View full text Add to dashboard Cite

BACKGROUND: Acid-induced hydrolysis of proteins has been used to improve the solubility and functional properties of various proteins, and could be a promising tool to facilitate the use of currently underutilized insoluble microalgae protein-rich fractions in food applications. However, the results of a prior study showed an unusual resistance of an insoluble microalgae protein-rich fraction to acid hydrolysis at room temperature.RESULTS: In the present study, the insoluble protein-rich fraction extracted from microalgae Chlorella prothothecoides was treated with 0.5 mol L −1 hydrochloric acid at 25, 45, 65 or 85 ∘ C for 0-4 h. The results showed that hydrolysis of the fraction at 85 ∘ C for 4 h led to decreases in the amount of insoluble protein-rich aggregates and the formation of fragments with a lower molecular weight, as well as an increase in protein solubility by approximately 40%. Nevertheless, some aggregated insoluble protein-rich particles remained, even after hydrolysis at 85 ∘ C for 4 h.CONCLUSION: The higher temperature improved the efficiency of the acid hydrolysis of the insoluble protein fraction from microalgae Chlorella prothothecoides, which is highly acid-resistant. Overall, an erosion-based mechanism was suggested for the acid hydrolysis of insoluble microalgae protein fraction.

show abstract

Ionic strength and pH stability of oil‐in‐water emulsions prepared with acid‐hydrolyzed insoluble proteins from Chlorella protothecoides

2020

View full text Add to dashboard Cite

BACKGROUNDChlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal–acid treatment.RESULTSIn this research, we studied the influence of ionic strength (sodium chloride 50–500 mmol L−1 or calcium chloride 5–50 m mol L−1) and pH (2–9) on the stability of oil‐in‐water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested.CONCLUSIONThe results indicate a high potential to use acid‐hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion‐based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides

Cited by 24 publications

References 28 publications

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides

An erosion‐type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides

Ionic strength and pH stability of oil‐in‐water emulsions prepared with acid‐hydrolyzed insoluble proteins from Chlorella protothecoides

Contact Info

Product

Resources

About