Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed

Kumar, K. Suresh; Ganesan, K.; Kandasamy, Selvaraj; Rao, P. Vivekananda

doi:10.1016/j.foodchem.2013.12.058

Cited by 124 publications

(49 citation statements)

References 29 publications

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“…The emulsion activity of Eucheuma denticulatum was similar to (75.68%) in Kappaphycus alvarezii (Eucheuma cottonii) obtained by Kumar et al, (2014) where cotton seed oil was used. In this study the emulsion capacities of the seaweed species compares well with lupin seed (60%) and soya bean (70%) whose extract are used as emulsifiers in the food industry (Tömösközi et al, 2001).…”

Section: Emulsion Activitysupporting

confidence: 70%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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The aim of the study was to determine the chemical and functional properties of five Kenyan seaweed species namely; (Hypnea musciformis, Eucheuma denticulatum, Laurencia intermedia, Sargassum oligocystum, Ulva fasciata) as a potential fat replacer in chicken sausage processing. The proximate composition was investigated using the standard AOAC methods, while the nitrogen-free extract (NFE) was determined by weight difference of the proximate components. The seaweeds were analyzed for mineral composition using atomic absorption spectrophotometry while the fatty acid profile was determined by gas chromatography. The water holding capacity and the emulsion capacity of the seaweed were determined using AACC procedures. The highest proximate component was NFE (65.06 %) while the least was crude fat (0.87 %). Among the nine minerals analyzed, calcium was the highest (1185.29 mg/100g) while lead was not detected. Saturated fatty acids (SFA) were the highest with a range of 53.03-71.05 % followed by monounsaturated fatty acids (4.83-17.71%) and polyunsaturated fatty acids (PUFA) (2.75 -10.13%). The highest emulsifying activity was obtained in Ulva fasciata (75.66 %) and Eucheuma denticulatum (75.69 %) while the lowest was obtained in Sargassum oligocystum (59.19 %). The highest water holding capacity was obtained in Sargassum oligocystum (13.75ml/g) while the lowest was recorded in Eucheuma denticulatum (8.42ml/g) and Ulva fasciata (9.16ml/g). The findings of this study demonstrated the potential of seaweeds in improving the chemical and functional characteristics of processed foods.

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Section: Emulsion Activitysupporting

confidence: 70%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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“…In that study, it was shown not only that higher salt concentrations lowered the solubility at low pH values but also that they cause a lack of a distinct pI value. Kumar et al (2014) saw that the water solubility of a protein concentrate from K. alvarezii between pH 2 and 12 was ranked as follows: pure water > 0.1 M NaCl > 0.5 M NaCl.…”

Section: Resultsmentioning

confidence: 99%

“…Little has been done on pH shift-like processing of seaweed; the few papers that exist are on red seaweeds, Palmaria palmata (Harnedy and FitzGerald 2013, 2015) and Kappaphycus alvarezii (Doty) (Kumar et al 2014), various species of green seaweed (Fleurence et al 1995; Kandasamy et al 2012), or subtropical brown seaweeds (three Sargassum species) (Wong and Cheung 2001). Kandasamy et al (2012), Kumar et al (2014) and Wong and Cheung (2001), however, precipitated the proteins with ammonium sulphate, which then required a dialysis step.…”

Section: Introductionmentioning

confidence: 99%

“…Kandasamy et al (2012), Kumar et al (2014) and Wong and Cheung (2001), however, precipitated the proteins with ammonium sulphate, which then required a dialysis step. Fleurence et al (1995) and Harnedy and FitzGerald (2013) focused only on the first part of the process, the alkaline solubilization, with and without osmotic shock, high shear treatments or addition of polysaccaridase enzymes (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…In some of the mentioned studies (e.g. Kumar et al 2014), the water-soluble proteins have been removed in a first step, at the end of the osmotic shock treatment, and have then been combined with the alkali-soluble ones prior to precipitation. Several studies have also applied reducing agents along with the alkaline solubilization (2-mercaptoethanol or N -acetyl- l -cysteine (NAC)) (Wong and Cheung 2001; Kandasamy et al 2012; Harnedy and FitzGerald 2013; Kumar et al 2014), e.g.…”

Section: Introductionmentioning

confidence: 99%

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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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Innovation and Sustainable Utilization of Seaweeds as Health Foods

Chye

Padam

2017

Sustainability Challenges in the Agrofood Sector

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Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed

Cited by 124 publications

References 29 publications

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

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

Innovation and Sustainable Utilization of Seaweeds as Health Foods

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