Optimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Properties

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dc.authoridDemircan, Evren/0000-0001-8533-6037
dc.authoridOzcelik, Beraat/0000-0002-1810-8154
dc.contributor.authorYucetepe, Aysun
dc.contributor.authorAydar, Elif Feyza
dc.contributor.authorDogu-Baykut, Esra
dc.contributor.authorDinc, Hatice
dc.contributor.authorOnat, Isa Alperen
dc.contributor.authorDemircan, Evren
dc.contributor.authorSensu, Eda
dc.date.accessioned2024-09-11T19:51:23Z
dc.date.available2024-09-11T19:51:23Z
dc.date.issued2024
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractFinding 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [119O149]en_US
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) for the project Evaluation of Some Macroalgae from Turkey Seas as Alternative Protein Sources: Bioactive Peptides, Investigation of Bioactive and Techno-Functional Properties, Encapsulation and Stability Studies (Project no: 119O149).en_US
dc.identifier.doi10.1021/acsfoodscitech.4c00032
dc.identifier.endpage1387en_US
dc.identifier.issn2692-1944
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85194482599en_US
dc.identifier.startpage1375en_US
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.4c00032
dc.identifier.urihttps://hdl.handle.net/11363/7774
dc.identifier.volume4en_US
dc.identifier.wosWOS:001234454200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Food Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectHalopteris scopariaen_US
dc.subjectultrasound-assistedextractionen_US
dc.subjectproteinen_US
dc.subjectoptimizationen_US
dc.titleOptimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Propertiesen_US
dc.typeArticleen_US

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