Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno‐functional properties
2022; Wiley; Volume: 46; Issue: 8 Linguagem: Inglês
10.1111/jfpp.16803
ISSN1745-4549
AutoresAyşegül Bozdemir, Eda Şensu, Emine Şükran Okudan, Beraat Özçelik, Aysun Yücetepe,
Tópico(s)Botanical Research and Applications
ResumoJournal of Food Processing and PreservationAccepted Articles e16803 ORIGINAL ARTICLE Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura : Investigation of antioxidant activity and techno-functional properties Ayşegül Bozdemir, Ayşegül Bozdemir Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey Contribution: Methodology, Writing - original draftSearch for more papers by this authorEda Şensu, Eda Şensu Department of Food Technology, Istanbul Gelisim Higher Vocational School, Gelisim University, Istanbul, Turkey Contribution: Methodology, Writing - original draftSearch for more papers by this authorEmine Şükran Okudan, Emine Şükran Okudan Faculty of Fisheries, Akdeniz University, Antalya, Turkey Contribution: MethodologySearch for more papers by this authorBeraat Özçelik, Beraat Özçelik Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey Contribution: MethodologySearch for more papers by this authorAysun Yucetepe, Corresponding Author Aysun Yucetepe aysunyucetepe@aksaray.edu.tr aysunyucetepe@gmail.com orcid.org/0000-0002-3800-4774 Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey Correspondence Assist. Prof. Dr. Aysun Yücetepe, Department of Food Engineering, Faculty Engineering, Aksaray University, TR-68100, Aksaray, Turkey. Email: aysunyucetepe@aksaray.edu.tr, aysunyucetepe@gmail.com Contribution: Methodology, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this author Ayşegül Bozdemir, Ayşegül Bozdemir Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey Contribution: Methodology, Writing - original draftSearch for more papers by this authorEda Şensu, Eda Şensu Department of Food Technology, Istanbul Gelisim Higher Vocational School, Gelisim University, Istanbul, Turkey Contribution: Methodology, Writing - original draftSearch for more papers by this authorEmine Şükran Okudan, Emine Şükran Okudan Faculty of Fisheries, Akdeniz University, Antalya, Turkey Contribution: MethodologySearch for more papers by this authorBeraat Özçelik, Beraat Özçelik Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey Contribution: MethodologySearch for more papers by this authorAysun Yucetepe, Corresponding Author Aysun Yucetepe aysunyucetepe@aksaray.edu.tr aysunyucetepe@gmail.com orcid.org/0000-0002-3800-4774 Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, Turkey Correspondence Assist. Prof. Dr. Aysun Yücetepe, Department of Food Engineering, Faculty Engineering, Aksaray University, TR-68100, Aksaray, Turkey. Email: aysunyucetepe@aksaray.edu.tr, aysunyucetepe@gmail.com Contribution: Methodology, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this author First published: 10 June 2022 https://doi.org/10.1111/jfpp.16803 This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi:10.1111/jfpp.16803 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat 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 sec), 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 sec, 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, Gracilaria 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 good level of water/oil absorption capacity. Accepted ArticlesAccepted, unedited articles published online and citable. The final edited and typeset version of record will appear in the future.e16803 RelatedInformation
Referência(s)