整合珠磨和碱性增溶技术,提高微藻蛋白质回收率:综合方法

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Jun Wei Ng, Tong Mei Teh, Weingarten Melanie, Md. Mahabubur Rahman Talukder
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引用次数: 0

摘要

微藻类小球藻(Chlorella vulgaris)作为一种可持续食品配料具有巨大潜力,但其坚固的细胞壁和有限的蛋白质溶解度阻碍了工业规模的蛋白质回收。我们设计了一种综合解决方案,将干珠研磨和碱性增溶结合在一起。在这种方法中,首先通过珠磨破坏细胞,然后进行碱(NaOH)处理。在不进行珠磨的情况下,当生物量为 20 克/升时,蛋白质提取率非常低(水提取率为 5.0%,0.1 M NaOH 提取率为 16.8%)。然而,综合方法明显改善了这些结果,在生物质载量为 100 克/升时,蛋白质提取率最高可达 47.3%。干珠研磨(频率 26 Hz,持续时间 1.0 h)和碱溶解(生物质重量与 NaOH 摩尔比 200-250(g/M),37 °C,混合时间 1.0 h)的优化条件在实现这些改进结果方面发挥了关键作用。这种综合方法有效地应对了挑战,并具有工业实用性,为提取微藻蛋白质提供了一种更有效的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Integrating bead milling and alkaline solubilization for enhanced protein recovery from microalgae: A comprehensive approach

Integrating bead milling and alkaline solubilization for enhanced protein recovery from microalgae: A comprehensive approach

Microalgae, Chlorella vulgaris exhibits substantial potential as a sustainable food ingredient, but its robust cell wall and limited protein solubility hinder industrial scale protein recovery. A comprehensive solution was devised, integrating dry bead milling and alkaline solubilization. In this method, cells were initially disrupted with bead milling followed by alkali (NaOH) treatment. Without bead milling, protein extraction yield was very low (5.0 % with water, 16.8 % with 0.1 M NaOH) at a biomass loading of 20 g/L. However, the integrated approach significantly improved these results, achieving a maximum protein extraction yield of about 47.3 % at a biomass loading of 100 g/L. The optimized conditions for both dry bead milling (frequency 26 Hz, duration 1.0 h) and alkaline solubilization (biomass weight to NaOH molar ratio 200–250 (g/M), 37 °C, mixing time 1.0 h) played a pivotal role in realizing these improved results. This integrated approach effectively addresses the challenges and holds industrial relevance, offering a more efficient way to extract microalgal protein.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
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