Scholarlink

<p>The increasing demand for food proteins caused by the exponential increase in world population has led to a deep search for novel protein sources. Seaweed emerges as a promising biomass with interesting nutritional composition and environmental performance. In this work, proteins were extracted from red seaweed <i>Porphyra dioica</i> using a sequential extraction methodology (H<sub>2</sub>O/NaOH). Then, extracts were purified using to ultrafiltration (UF) or precipitation followed by ultrafiltration (PUF). Proteins were characterized in terms of physicochemical characteristics (molecular weight and structure) and functional properties (gelling, thickening, emulsifying, and foaming capacity). The results showed that untreated samples had good protein recoveries (23.5 ± 0.7 and 28.2 ± 1.0% <sub>Protein</sub> for H<sub>2</sub>O and NaOH extracts, respectively) that were in the same range of the ones obtained after UF and PUF. However, the protein content in PUF extracts (81.33 ± 0.10 and 77.61 ± 0.81% <sub>Protein</sub> for H<sub>2</sub>O and NaOH extracts, respectively) was much higher than the protein content in untreated and UF extracts (ranging from 15 to 29%), with an almost total removal of other components. On the other hand, the purification step caused changes in the structural characteristics of the extracted proteins, namely regarding the secondary structure. These did not prevent interesting functional properties from being obtained, such as emulsifying (72–100%) and foaming capacities (67–167%). Then, depending on the intended objective, different treated/untreated protein extracts can be chosen, targeting different functional properties, to be incorporated into the development of new food products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Tailoring Seaweed Proteins: Impact of Extraction Techniques on Functional Properties

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月24日

查看全文
  • Rafaela Nunes,
  • Rui M. Rodrigues,
  • Catarina Moreira,
  • José A. Teixeira,
  • Cristina M. R. Rocha

摘要

The increasing demand for food proteins caused by the exponential increase in world population has led to a deep search for novel protein sources. Seaweed emerges as a promising biomass with interesting nutritional composition and environmental performance. In this work, proteins were extracted from red seaweed Porphyra dioica using a sequential extraction methodology (H2O/NaOH). Then, extracts were purified using to ultrafiltration (UF) or precipitation followed by ultrafiltration (PUF). Proteins were characterized in terms of physicochemical characteristics (molecular weight and structure) and functional properties (gelling, thickening, emulsifying, and foaming capacity). The results showed that untreated samples had good protein recoveries (23.5 ± 0.7 and 28.2 ± 1.0% Protein for H2O and NaOH extracts, respectively) that were in the same range of the ones obtained after UF and PUF. However, the protein content in PUF extracts (81.33 ± 0.10 and 77.61 ± 0.81% Protein for H2O and NaOH extracts, respectively) was much higher than the protein content in untreated and UF extracts (ranging from 15 to 29%), with an almost total removal of other components. On the other hand, the purification step caused changes in the structural characteristics of the extracted proteins, namely regarding the secondary structure. These did not prevent interesting functional properties from being obtained, such as emulsifying (72–100%) and foaming capacities (67–167%). Then, depending on the intended objective, different treated/untreated protein extracts can be chosen, targeting different functional properties, to be incorporated into the development of new food products.