Biorefinery of the macroalgae Ulva lactuca : extraction of proteins and carbohydrates by mild disintegration

Journal of Applied Phycology
P R PostmaM H M Eppink

Abstract

The effect of osmotic shock, enzymatic incubation, pulsed electric field, and high shear homogenization on the release of water-soluble proteins and carbohydrates from the green alga Ulva lactuca was investigated in this screening study. For osmotic shock, both temperature and incubation time had a significant influence on the release with an optimum at 30 °C for 24 h of incubation. For enzymatic incubation, pectinase demonstrated being the most promising enzyme for both protein and carbohydrate release. Pulsed electric field treatment was most optimal at an electric field strength of 7.5 kV cm-1 with 0.05 ms pulses and a specific energy input relative to the released protein as low as 6.6 kWh kgprot-1. Regarding literature, this study reported the highest protein (~ 39%) and carbohydrate (~ 51%) yields of the four technologies using high shear homogenization. Additionally, an energy reduction up to 86% was achieved by applying a novel two-phase (macrostructure size reduction and cell disintegration) technique.

References

Sep 2, 2008·Applied Microbiology and Biotechnology·J Doucha, K Lívanský
Jan 30, 2010·Science·H Charles J GodfrayCamilla Toulmin
Nov 4, 2010·Bioresource Technology·Annette BruhnPeter Daugbjerg Jensen
Nov 29, 2012·Bioresource Technology·Kyung A JungJong Moon Park
Nov 29, 2012·Bioresource Technology·Marieke Vanthoor-KoopmansMichel H M Eppink
Dec 4, 2012·Bioresource Technology·Hetty van der WalAna M López-Contreras
Apr 29, 2014·Trends in Biotechnology·Jaap W van HalA M López-Contreras
Oct 5, 2014·Bioresource Technology·P R PostmaM H M Eppink
Apr 1, 2011·Journal of Phycology·Pádraigín A Harnedy, Richard J FitzGerald
May 2, 2017·Journal of Applied Phycology·Mark L WellsSusan H Brawley

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Citations

Mar 7, 2019·Nutrition Reviews·Paul CherryPhilip J Allsopp
Jun 19, 2019·Marine Drugs·Herminia Dominguez, Erwann P Loret
Dec 25, 2019·Bioresource Technology·Pablo G Del RíoLucília Domingues
Jan 30, 2021·Food Research International·Simin ZhangSongyi Lin

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