Sequential ultrasound-assisted enzymatic extraction optimization, partial purification, and characterization of proteins from red seaweed (Gracilaria corticata)
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Published on: November 21, 2023
Chandini Inumala1, Suhana Maheen2, Tanaji G Kudre1
1Department of Meat & Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India.
Abstract:
Gracilaria corticata (GC; protein: 12.20%) has potential as an alternative protein source. However, conventional extraction resulted in low protein yield (PY). Moreover, partial purification of extracted proteins is limited. Therefore, this study focuses on optimizing the sequential ultrasound-assisted enzymatic conditions to improve PY, followed by partial purification and characterization. The maximum PY (33.69%) was obtained at 4.4% cellulase concentration, 2.7 h time, and 47.0 °C temperature. The ultrasound-assisted enzymatic protein extract (UEPE) contained 70.47% protein, 76.44 mg/100 g iron, and 74.49% in vitro protein digestibility. Q Sepharose Fast Flow chromatography (QFF) yielded four fractions. Fluorescence spectroscopy, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy revealed chromophores, distinct protein profiles, and secondary structure variations. UEPE and QFF fractions showed essential amino acid contents (32.64-47.71 g/100 g) and bioactivities. Furthermore, UEPE demonstrated high protein solubility (91.69%), emulsifying, and foaming properties across pH 7-12, suggesting its potential as a food protein ingredient.
