Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM
The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digest...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-02-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0014_optimisation-of-ultrasound-assisted-extraction-of-protein-from-spirulina-platensis-using-rsm.php |
| _version_ | 1828008846187036672 |
|---|---|
| author | Aysun Yucetepe Oznur Saroglu Ceren Daskaya-Dikmen Fatih Bildik Beraat Ozcelik |
| author_facet | Aysun Yucetepe Oznur Saroglu Ceren Daskaya-Dikmen Fatih Bildik Beraat Ozcelik |
| author_sort | Aysun Yucetepe |
| collection | DOAJ |
| description | The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate. |
| first_indexed | 2024-04-10T08:32:28Z |
| format | Article |
| id | doaj.art-2f9a59969ed643378f1e72074a151d37 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:28Z |
| publishDate | 2018-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-2f9a59969ed643378f1e72074a151d372023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-02-013619810810.17221/64/2017-CJFScjf-201801-0014Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSMAysun Yucetepe0Oznur Saroglu1Ceren Daskaya-Dikmen2Fatih Bildik3Beraat Ozcelik4Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, TurkeyThe protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0014_optimisation-of-ultrasound-assisted-extraction-of-protein-from-spirulina-platensis-using-rsm.phpantioxidant activitybioavailabilityin vitro protein digestibilityprotein concentratetotal phenolic content |
| spellingShingle | Aysun Yucetepe Oznur Saroglu Ceren Daskaya-Dikmen Fatih Bildik Beraat Ozcelik Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM Czech Journal of Food Sciences antioxidant activity bioavailability in vitro protein digestibility protein concentrate total phenolic content |
| title | Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM |
| title_full | Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM |
| title_fullStr | Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM |
| title_full_unstemmed | Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM |
| title_short | Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM |
| title_sort | optimisation of ultrasound assisted extraction of protein from spirulina platensis using rsm |
| topic | antioxidant activity bioavailability in vitro protein digestibility protein concentrate total phenolic content |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0014_optimisation-of-ultrasound-assisted-extraction-of-protein-from-spirulina-platensis-using-rsm.php |
| work_keys_str_mv | AT aysunyucetepe optimisationofultrasoundassistedextractionofproteinfromspirulinaplatensisusingrsm AT oznursaroglu optimisationofultrasoundassistedextractionofproteinfromspirulinaplatensisusingrsm AT cerendaskayadikmen optimisationofultrasoundassistedextractionofproteinfromspirulinaplatensisusingrsm AT fatihbildik optimisationofultrasoundassistedextractionofproteinfromspirulinaplatensisusingrsm AT beraatozcelik optimisationofultrasoundassistedextractionofproteinfromspirulinaplatensisusingrsm |