Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties

Ayşegül Bozdemir; Eda Şensu; Emine Şükran Okudan; Beraat Özçelik; Aysun Yücetepe

doi:10.1111/jfpp.16803

Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties

Ayşegül Bozdemir, Eda Şensu, Emine Şükran Okudan, Beraat Özçelik, Aysun Yücetepe^*

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

In this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30–300 s), enzyme/substrate (E/S, 0.5–2.5), and extraction time (20–28 h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57 s, E/S: 2.5, extraction time: 22.61 h), PC, TPC, AOA_CUPRAC and AOA_ABTS were found as 189.59 mg/g, 60.52 mg GAE/g and 55.66 mg TE/g and 478.50 mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195 ± 0.08%, 568 ± 0.10%, 12.5 ± 0.00%, 0%, 44 ± 0.00%, and 75 ± 2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement: Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.

Original language	English
Article number	e16803
Journal	Journal of Food Processing and Preservation
Volume	46
Issue number	8
DOIs	https://doi.org/10.1111/jfpp.16803
Publication status	Published - Aug 2022

Bibliographical note

Publisher Copyright:
© 2022 Wiley Periodicals LLC.

Funding

This study was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (Project no: 119O149). All authors are thankful to TUBITAK. Ayşegül Bozdemir is master student of Dr. Yücetepe and Eda Şensu is PhD student of Prof. Özçelik and Dr. Yücetepe. They studied in the context of their thesis studies in this project. The authors also thank Assist. Prof. Ebru Koçak and Dr. Tolga Bahadır from Aksaray Üniversitesi Environmental Engineering Department for their support in the use of some laboratory equipments. This study was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (Project no: 119O149). All authors are thankful to TUBITAK. Ayşegül Bozdemir is master student of Dr. Yücetepe and Eda Şensu is PhD student of Prof. Özçelik and Dr. Yücetepe. They studied in the context of their thesis studies in this project. The authors also thank Assist. Prof. Ebru Koçak and Dr. Tolga Bahadır from Aksaray Üniversitesi Environmental Engineering Department for their support in the use of some laboratory equipments.

Funders	Funder number
Aksaray Üniversitesi Environmental Engineering Department
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu	119O149

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title = "Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties",

abstract = "In this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30–300 s), enzyme/substrate (E/S, 0.5–2.5), and extraction time (20–28 h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57 s, E/S: 2.5, extraction time: 22.61 h), PC, TPC, AOACUPRAC and AOAABTS were found as 189.59 mg/g, 60.52 mg GAE/g and 55.66 mg TE/g and 478.50 mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195 ± 0.08%, 568 ± 0.10%, 12.5 ± 0.00%, 0%, 44 ± 0.00%, and 75 ± 2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement: Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.",

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T1 - Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura

T2 - Investigation of antioxidant activity and techno-functional properties

AU - Bozdemir, Ayşegül

AU - Şensu, Eda

AU - Okudan, Emine Şükran

AU - Özçelik, Beraat

AU - Yücetepe, Aysun

PY - 2022/8

Y1 - 2022/8

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AB - In this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30–300 s), enzyme/substrate (E/S, 0.5–2.5), and extraction time (20–28 h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57 s, E/S: 2.5, extraction time: 22.61 h), PC, TPC, AOACUPRAC and AOAABTS were found as 189.59 mg/g, 60.52 mg GAE/g and 55.66 mg TE/g and 478.50 mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195 ± 0.08%, 568 ± 0.10%, 12.5 ± 0.00%, 0%, 44 ± 0.00%, and 75 ± 2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement: Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.

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SN - 0145-8892

VL - 46

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

IS - 8

M1 - e16803

ER -

Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties

Abstract

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