Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray

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Title: Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray
Authors: García-Vaquero, MarcoLópez-Alonso, MartaHayes, Maria
Permanent link: http://hdl.handle.net/10197/8228
Date: 2016
Online since: 2017-06-29T01:00:11Z
Abstract: A protein extract from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray was prepared and its functional properties, colour and amino acid composition were assessed for its potential future use by the food industry. The total content of amino acids was determined as 54.02 ± 0.46 g amino acids/kg dry weight, with high levels of the essential amino acids lysine and methionine. SDS-PAGE showed 5 protein bands with molecular weights of 71.6, 53.7, 43.3, 36.4 and 27.1 kDa. The water holding capacity and oil holding capacity were determined as 10.27 ± 0.09 g H2O/g and 8.1 ± 0.07 g oil/g respectively. Foaming activity and stability were higher at alkaline pH values. The emulsifying capacity and stability of the extract varied depending on the pH and oil used. These results demonstrate the potential use of Himanthalia elongata protein extract in the food industry.
Funding Details: NutraMara – Marine functional foods research initiative
Type of material: Journal Article
Publisher: Elsevier
Journal: Food Research International
Volume: 99
Issue: Part 3
Start page: 971
End page: 978
Copyright (published version): 2016 Elsevier
Keywords: MacroalgaeFunctional propertiesFoaming propertiesEmulsifying propertiesWHCOHCColourColorSeaweedHimanthalia elongataProtein extractAmino acid analysisTris-tricine SDS-PAGETechno-functional properties
DOI: 10.1016/j.foodres.2016.06.023
Language: en
Status of Item: Peer reviewed
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Veterinary Medicine Research Collection

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