Protein Extraction from Spirulina Platensis with The Cellulase Enzyme Assistance
Corressponding author's email:
duylnd@hufi.edu.vnDOI:
https://doi.org/10.54644/jte.70B.2022.1213Keywords:
Spirulina platensis, protein, enzyme, cellulase, extractionAbstract
Microalgae is a relatively new, sustainable source of protein supplements. Among various microalgae strains, Spirulina platensis has shown an effective protein potential source compared with others. A high-performance protein recovery technology is required for this prospect. When the cellulase enzyme supported the recovery process, the condition to get the highest protein recovery efficiency (40.13±2.87%) were 50 UI/g dry algae for enzyme activity, 1:20 for the ratio of dry algae: solvent, 7.0 for pH value with a process temperature of 50oC for 90 minutes. This study succeeded in using cellulase enzymes to support protein extraction with high recovery efficiency from Spirulina platensis grown in Vietnam, opening up an additional source of protein in the trend of plant-based meat production.
Downloads: 0
References
M. Lonnie et al., “Protein for life: Review of optimal protein intake, sustainable dietary sources and the effect on appetite in ageing adults,” Nutrients, vol. 10, 360, 2018.
X. Zhu et al., “Impacts of Novel Protein Foods on Sustainable Food Production and Consumption: Lifestyle Change and Environmental Policy,” Environmental and Resource Economics, vol. 35, pp. 59-87, 2006.
A.C. Grasso et al., “Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union,” Nutrients, vol. 11, pp. 1904-1922, 2019.
M.L. Amorim et al., “Microalgae proteins: Production, separation, isolation, quantification, and application in food and feed,” Critical Review in Food Science and Nutrition, vol. 61, no.12, pp. 1-27, 2021.
A.P. Batista et al., “Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility,” Algal Research, vol. 26, pp. 161-171, 2017.
J.A. Liber et al., “Harvesting microalgae for food and energy products,” Small Methods, vol. 4, no.10, 2000349, 2020.
J.L. García et al., “Microalgae, old sustainable food and fashion nutraceuticals,” Microbial Biotechnology, vol. 10, no.5, pp. 1017–1024, 2017.
Y. T.-Tiji et al., “Microalgae as a future food source,” Biotechnology Advances, vol. 41, 107536, 2020.
M. V. der Spiegel et al., “Safety of novel protein sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and legislative aspects for their application in food and feed production,” Comprehensive Reviews in Food Science and Food Safety, vol. 12, no.6, pp. 662–678, 2013.
E. D. M. Castro et al., “Effect of fermentation on enhancing the nutraceutical properties of Arthrospira platensis (Spirulina),” Fermentation, vol. 5, no.1, pp. 28-34, 2019.
M. Nicoletti, “Microalgae Nutraceuticals,” Foods, vol. 5, no.3, pp. 54-67, 2016.
T. Papalia et al., “Impact of different storage methods on bioactive compounds in Arthrospira platensis biomass,” Molecules, vol. 24, no.15, pp. 2810-2824, 2019.
A. Ljubic et al., “Biomass composition of Arthrospira platensis during cultivation on industrial process water and harvesting,” Journal of Applied Phycology, vol. 30, pp. 943–954, 2018.
M.U. Nethravathy et al., “Recent advances in microalgal bioactives for food, feed, and healthcare products: Commercial potential, Market space, and Sustainability,” Comprehensive Reviews in Food Science and Food Safety, vol. 18, pp. 1882–1897, 2019.
T.M.M Bernaerts et al., “The potential of microalgae and their biopolymers as structuring ingredients in food: A review,” Biotechnology Advances, vol. 37, no.8, 107419, 2019.
I. Hamed et al., “Marine bioactive compounds and their health benefits: A Review,” Comprehensive Reviews in Food Science and Food Safety, vol. 14, pp. 446-465, 2015.
I. Michalak and K. Chojnacka. “Algae as production systems of bioactive compounds,” Engineering in Life Sciences, vol. 15, pp. 160-176, 2015.
E. Teuling et al., “Characterizing emulsion properties of microalgal and cyanobacterial protein isolates,” Algal Research, vol. 39, 101471, 2019.
H.G. Gerken et al., “Enzymatic cell wall degradation of Chlorella vulgaris and other microalgae for biofuels for biofuels production,” Planta, vol. 237, no.1, pp. 239–253, 2013.
Y.S. Lai et al., “Effects of pulsed electric field treatment on enhancing lipid recovery from the microalga, Scenedesmus,” Bioresource Technology, vol. 173, pp. 457–461, 2014.
Y.S. Lai et al., “Improving lipid recovery from scenedesmus wet biomass by surfactant-assisted disruption,” Green Chemistry, vol. 18, no.5, pp.1319–1326, 2016.
E. Güunerken et al., “Cell disruption for microalgae biorefineries,” Biotechnology Advances, vol. 33, no.2, pp. 243–260, 2015.
A.K. Lee et al., “Disruption of microalgal cells for the extraction of lipids for biofuels: Processes and specific energy requirements,” Biomass and Bioenergy, vol. 46, pp. 89–101, 2012.
J.-Y. You et al., “Enzymatic hydrolysis and extraction of arachidonic acid rich lipids from Mortierella alpina,” Bioresource Technology, vol. 102, no.10, pp. 6088–6094, 2011.
M. Demuez et al., “Enzymatic cell disruption of microalgae biomass in biorefinery processes,” Biotechnology and Bioengineering, vol. 112, no.10, pp. 1955–1966, 2015.
AOAC. Official Methods of Analysis; Association of Official Analytical Chemists: Washington, DC, USA, 1977.
A. Aouir et al., “Comparison of the biochemical composition of different Arthrospira platensis strains from Algeria, Chad and USA,” Journal of Food Measurement and Characterization, vol. 11, pp. 913-923, 2017.
R. Bhakar et al., “Total lipids and fatty acid profile of different Spirulina strains as affected by salinity and incubation time,” Vegetos- An International Journal of Plant Research, vol. 26, pp. 148-154, 2013.
Y.H. Hong et al., “Enzymatic improvement in the polyphenol extractability and antioxidant activity of green tea extracts,” Bioscience, Biotechnology, and Biochemistry, vol. 77(1), pp. 22-29, 2013.
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2022 Journal of Technical Education Science
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © JTE.
