School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland.
Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland.
Food Res Int. 2017 Sep;99(Pt 3):1021-1027. doi: 10.1016/j.foodres.2016.07.018. Epub 2016 Jul 25.
This study investigates traditional and non-conventional methods of extraction of protein from Irish brown seaweed A. nodosum. Acid, alkali, combined acid-alkali with and without ultrasound pretreatment were investigated for extraction of protein from A. nodosum. Molecular weight of protein was determined using high performance size exclusion chromatography and amino acid profiling was carried out using an amino acid analyzer. Combination of first acid and then alkali extraction was found to be the most efficient method of extraction among all methods investigated (59% of recovery); followed by single step of alkali extraction assisted with ultrasound (68.4μm) which was able to extract 57% of total protein. Alkaline extraction was shown to yield the best protein/algae liquefaction ratio (1.28). This can be attributed to the release of polysaccharide complexes first by acid and then solubilization of proteins by alkali solvent. The molecular weight of extracted protein was found to be relatively low, in the range of 2-4kDa average MW. The alkali method of extraction was found to be optimum for extraction of amino acids from A. nodosum.
本研究调查了从爱尔兰褐藻 A. nodosum 中提取蛋白质的传统和非传统方法。研究了酸、碱、酸碱结合以及有无超声预处理对 A. nodosum 中蛋白质提取的影响。使用高效体积排阻色谱法测定蛋白质的分子量，使用氨基酸分析仪进行氨基酸分析。在所有研究的方法中，发现酸预处理后碱提取的组合是最有效的提取方法（回收率为 59%）；其次是超声辅助的一步碱提取（68.4μm），能够提取 57%的总蛋白质。碱性提取显示出最佳的蛋白质/藻类液化比（1.28）。这可以归因于酸首先释放多糖复合物，然后碱溶剂溶解蛋白质。提取蛋白质的分子量相对较低，平均 MW 在 2-4kDa 范围内。从 A. nodosum 中提取氨基酸时，发现碱法提取是最佳方法。
