Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Tjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, Sweden.
Food Chem. 2023 Mar 15;404(Pt A):134576. doi: 10.1016/j.foodchem.2022.134576. Epub 2022 Oct 12.
The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control > soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.
裙带菜通常经过烫漂处理以降低碘含量，但烫漂处理对蛋白质提取的影响尚不清楚。本研究评估了烫漂（80/45/12°C，2 min）或浸泡（80/45/12°C，2 min）对裙带菜 pH 值后移处理过程中蛋白质提取率和蛋白质提取物特性的影响。平均蛋白质提取率和提取物氨基酸水平的处理顺序如下：45°C 烫漂处理≈对照处理>浸泡处理≈80°C 烫漂处理。虽然 45°C 烫漂处理降低了 pH 12 时的蛋白质溶解提取率，但增加了 pH 2 时的等电点蛋白质沉淀提取率（p<0.05）。前者可以通过 HP-SEC 显示的烫漂生物质中大肽/蛋白质比例更高来解释，而后者可以通过透析模型验证的烫漂诱导降低离子强度来解释。此外，45°C 烫漂处理使蛋白质提取物中的碘含量比对照提取物低 49%。鉴于 45°C 烫漂处理既能有效去除碘，又不影响总蛋白质提取率，因此推荐使用该方法。
