Extraction of proteins from seaweed with high functionality and the applications of seaweed in food products

Sammanfattning

Demand for food production has increased due to population growth. There is a necessity to explore alternative proteins that can substitute animal-derived proteins. Seaweed, a sustainable and nutrient-rich resource, has gained attention as a potential alternative protein and essential nutrient source that has the potential to contribute to the growing global demand for sustainable food solutions. Numerous conventional methods are available for extracting protein from seaweed; however, these traditional techniques frequently result in low yields because of the complex cellular matrix. In this study, the aim was to develop a novel method that could potentially enhance protein extraction from dried seaweed biomass. For protein extraction from brown seaweed (Saccharina latissima), three different methods were developed. In the first method, seaweed powder was added to milli-Q water (1:50) and stirred for 1 h, in the second phase solition was stirred for 24 h, and for the third phase, solution was subjected to overnight freezing at -80 ℃. Following these steps, protein was extracted by pH method. Among the methods evaluated, the O-N freezing technique demonstrated superior efficacy in protein extraction. Protein concentrations were higher in samples extracted using the Over Night Freezing (O-N freezing) method compared to the 1 h method. The 24 h method demonstrated a higher ζ-potential and larger particle size than the other methods, contributing to enhanced solution stability. Additionally microstructural analysis revealed that emulsions prepared with the 24 h method had a more uniform droplet size distribution. SE-HPLC analysis revealed that most of the high and low molecular weight proteins were effectively extracted during the initial SDS-phosphate buffer extraction, with minimal protein recovery in subsequent steps. Additionally, seaweed was incorporated into tortilla bread, and sensory evaluations indicated positive consumer interest and acceptance, with most participants expressing willingness to recommend the seaweed-enriched bread.