Protein isolation from blue mussels (<i>Mytilus edulis</i>) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

Vareltzis, Patroklos; Undeland, Ingrid

doi:10.1002/jsfa.5723

Cited by 41 publications

(30 citation statements)

References 44 publications

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“…The results found in this study were in agreement with the previous findings reported by Tian et al . and Vareltzis and Undeland during the studies on common carp and blue mussel proteins.…”

Section: Resultssupporting

confidence: 94%

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

et al. 2019

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BACKGROUND Proteins recovery using hydrochloric acid (HCl) in acid‐aided solubilization could cause greater loss in its functionality over alkali‐aided solubilization. Moreover, using HCl in edible foods is also a health concern. Replacing HCl with organic acids for acid‐aided solubilization could address these problems. The aim was to study the effect of organic acid (glacial acetic acid) as a replacement for HCl during pH shift processing on the characteristics and functionality of rohu (Labeo rohita) protein isolates. Rohu proteins were obtained by solubilizing at pH 3.0 and pH 11.0 using glacial acetic acid and sodium hydroxide (10 mol L−1). RESULTS Results showed that solubilization at pH 11.0 gave higher protein yields (766.8 ± 2.4 g kg−1) compared to solubilization at pH 3.0 (735.7 ± 7.1 g kg−1) (P < 0.05). Isolates from acid‐aided solubilization had higher whiteness and total pigment content over isolates obtained by alkali‐aided solubilization. Rohu isolates recovered by alkaline solubilization showed higher water and oil holding capacity, gel strength, folding scores, foaming and emulsion capacity than acid processed isolates (P < 0.05). Solubilization of rohu proteins using glacial acetic acid produced isolates with low breaking force (149.0 g), low storage modulus (G′) values and low folding test score (1.0) over the alkaline isolates (P < 0.05). CONCLUSION Results indicated that, recovering rohu proteins using organic acid (glacial acetic acid) could produce isolates with poor functional properties, while using the organic acid to precipitate the proteins solubilized by alkali‐aided processing could produce proteins with better yields and functionality. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 94%

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

et al. 2019

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“…This is because more water allows for better solubility (Stefansson and Hultin 1994) and also creates a more diluted system, which causes less solubilized proteins to be retained in the pellet (Vareltzis and Undeland 2012). A higher proportion of water will also lower the ionic strength of the system, which could either increase or decrease protein solubility, depending on the shape of the salting-in/salting-out curve.…”

Section: Resultsmentioning

confidence: 99%

“…This procedure, which often goes under the name ‘pH shift method,’ has also been applied, e.g. to shellfish (Vareltzis and Undeland 2012) and recently to microalgae (Cavonius et al 2015, 2016). …”

Section: Introductionmentioning

confidence: 99%

pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima—effects of osmotic shock, water volume and temperature

Vilg

Undeland

2016

J Appl Phycol

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In the light of the global search for novel and sustainable protein sources, macroalgal proteins are becoming an attractive target. To date, mainly red and green macroalgae have been investigated in this respect, whereas the brown species are less studied, possibly because of the lower content of protein. In a biorefinery context, however, the protein content of brown macroalgae can still be economically interesting due to fast growth and the possibility to co-extract other compounds, such as alginates. The aim of this study was to develop a simple, scalable pH shift-based protein isolation technique applicable on wet Saccharina latissima biomass. Factors investigated were extraction volume, temperature, protein solubilization pH, osmoshock pretreatment and protein precipitation pH. Maximum protein solubility was obtained at pH 12, where 34 % of the total protein content could be extracted with 5.56 volumes of extraction solution (20 volumes on dry weight (dw) basis). Osmoshocking significantly increased the yield, and 20, 40 and 60 volumes of water (dw basis) gave 45.1, 46.8 and 59.5 % yield, respectively. The temperature during osmoshocking did not significantly affect the extraction yield, and extended time (16 vs. 1 or 2 h) reduced protein yield. Precipitation of solubilized proteins was possible below pH 4; the highest precipitation yield, 34.5 %, was obtained at pH 2. After combined alkaline extraction and acid precipitation, 16.01 % of the Saccharina proteins were recovered, which can be considered acceptable in comparison to other studies on algae but leaves some room for improvement when compared to protein extraction from, for instance, soy.

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“…The latter (Veide Vilg and Undeland 2017) was, however, achieved when using a lower water to biomass ratio of 5.56:1(v/w) than the one used here 6:1 (v/w). It has clearly been shown how the addition of more water to the biomass (increased ratio of water/biomass) improves yield (Vareltzis andUndeland 2012, Veide Vilg andUndeland 2017) since the solubility of proteins is facilitated, and since the fractions removed during the pH-shift process become less concentrated. Also, Veide Vilg and Undeland (2017) did not apply a freeze-thawing step during the protein precipitation, the latter which was shown in this work to enhance precipitation for P. umbilicalis, U. lactuca, and S. latissima by 8, 4, and 14 percentage points, respectively.…”

Section: Protein Yield As a Function Of Extraction Methods And Speciesmentioning

confidence: 99%

Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods

et al. 2018

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The demand for vegetable proteins increases globally and seaweeds are considered novel and promising protein sources. However, the tough polysaccharide-rich cell walls and the abundance of polyphenols reduce the extractability and digestibility of seaweed proteins. Therefore, food grade, scalable, and environmentally friendly protein extraction techniques are required. To date, little work has been carried out on developing such methods taking into consideration the structural differences between seaweed species. In this work, three different protein extraction methods were applied to three Swedish seaweeds (Porphyra umbilicalis, Ulva lactuca, and Saccharina latissima). These methods included (I) a traditional method using sonication in water and subsequent ammonium sulfate-induced protein precipitation, (II) the pH-shift protein extraction method using alkaline protein solubilization followed by isoelectric precipitation, and (III) the accelerated solvent extraction (ASE®) method where proteins are extracted after pre-removal of lipids and phlorotannins. The highest protein yields were achieved using the pH-shift method applied to P. umbilicalis (22.6 ± 7.3%) and S. latissima (25.1 ± 0.9%). The traditional method resulted in the greatest protein yield when applied to U. lactuca (19.6 ± 0.8%). However, the protein concentration in the produced extracts was highest for all three species using the pH-shift method (71.0 ± 3.7%, 51.2 ± 2.1%, and 40.7 ± 0.5% for P. umbilicalis, U. lactuca, and S. latissima, respectively). In addition, the pH-shift method was found to concentrate the fatty acids in U. lactuca and S. latissima by 2.2 and 1.6 times, respectively. The pH-shift method can therefore be considered a promising strategy for producing seaweed protein ingredients for use in food and feed.

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Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

Abstract: The pH shift method can be successfully used to extract functional proteins from mussels and add value to blue mussels unsuitable for human consumption (with or without shells).

Cited by 41 publications

References 44 publications

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima—effects of osmotic shock, water volume and temperature

Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods

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