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    Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity (vol 8, pg 48689, 2023)
    (Amer Chemical Soc, 2024) Sensu, Eda; Ayar, Eda Nur; Okudan, Emine Sukran; Ozcelik, Beraat; Yucetepe, Aysun
    [Abstract Not Available]
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    Optimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Properties
    (Amer Chemical Soc, 2024) Yucetepe, Aysun; Aydar, Elif Feyza; Dogu-Baykut, Esra; Dinc, Hatice; Onat, Isa Alperen; Demircan, Evren; Sensu, Eda
    Finding alternative food sources is now more crucial than ever because of the ever-growing global population, on the one hand, and the changing climate brought on by global warming, on the other. Macroalgae are currently a viable, novel, and alternative food source for the food industry. This research was centered on the optimization of extraction conditions of protein extracts from Halopteris scoparia by the response surface methodology based on the Box-Behnken design. According to the results, extraction yield (18.31-94.5%), total phenolic content (TPC) (11.70-19.07 mg GAE/g dw), and antioxidant activity (AOA(CUPRAC): 11.97-17.85 mg TE/g dw, AOA(ABTS): 45.45-78.02 mg TE/g dw), which were influenced by extraction parameters, were investigated. The optimum extraction conditions were ultrasound application time of 7.46 min, enzyme/substrate of 0.8, and extraction time of 2 h. The water (0.29 +/- 0.07 g/g) and oil absorption capacity (1.37 +/- 0.06 g/g), foaming capacity (8.50 +/- 3.70%) and stability (8.50 +/- 3.70%), and emulsion activity (37.5 +/- 0.00%) and stability (62.22 +/- 7.70%) of the protein extracts obtained under optimum conditions were investigated along with Fourier transform infrared spectroscopy, differential scanning calorimetry, and SDS-PAGE. Protein extracts obtained from H. scoparia showed high TPC and AOA, while the emulsion and foaming properties were found to be lower than those of the algal or plant proteins. The hydrolysis degree of protein hydrolysate from H. scoparia-obtained enzymatic hydrolysis was found to be 61.43%. Sixteen amino acids were identified from the H. scoparia protein hydrolysate. The total amino acid content in the protein hydrolysate was 10.44 mg/g protein. Tyrosine, one of the nonessential amino acids, and leucine and lysine, two of the essential amino acids, were determined as the main amino acids.
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    Ultrasound-Assisted Enzymatic Extraction of Antioxidative Protein Extracts From Sargassum Vulgare: Optimization of Extraction Parameters Using Rsm
    (Gıda Teknolojisi Derneği, 2024) Dinç, Hatice; Şensu, Eda; Altuntaş, Ümit; Okudan, Emine Şükran; Özçelik, Beraat; Yucetepe, Aysun
    In this study, extraction conditions of proteins from Sargassum vulgare were optimized. The Box-Behnken design (BBD)-based Response Surface Methodology (RSM) was used to investigate and optimize the protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA), which were affected by extraction parameters (ultrasonic probe time: 0.09-2.91 min and enzyme/substrate ratio (E/S): 0.18-1.02). The optimal extraction was achieved while applying an ultrasonic probe for 2.5 min and using an E/S of 0.90. Under this optimum conditions PC and TPC were found to be as 248.30 mg protein/g dry weight (dw) and 38.03 mg gallic acid equiavalent (GAE)/g dw, respectively. Moreover, AOA was determined to be 53.77 mg Trolox equivalent (TE)/g dw by CUPRAC and 19.88 mg TE/g dw by ABTS methods. These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.