Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 539657
Title Selective and energy efficient extraction of functional proteins from microalgae for food applications
Author(s) Suarez Garcia, E.; Leeuwen, J. van; Safi, C.; Sijtsma, L.; Eppink, M.H.M.; Wijffels, R.H.; Berg, C. van den
Source Bioresource Technology 268 (2018). - ISSN 0960-8524 - p. 197 - 203.
DOI https://doi.org/10.1016/j.biortech.2018.07.131
Department(s) Bioprocess Engineering
FBR BP Biorefinery & Sustainable Value Chains
FBR Bioconversion
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Bead milling - Energy efficient - Functional protein - Gelation - Surface activity
Abstract

The use of a single controlled bead milling step of the microalga Tetraselmis suecica resulted in a soluble fraction, rich in functional proteins. This was achieved by fine-tuning the processing time, thereby exploiting the difference in rates of protein and carbohydrate release during milling. Soluble proteins were extracted under mild conditions -room temperature, no addition of chemicals, pH 6.5-, with a yield of 22.5% and a specific energy consumption of 0.6 kWh kgDW −1, which is within the recommended minimum energy for an extraction step in a biorefinery process. The resulting protein extract contained 50.4% (DW) of proteins and 26.4% carbohydrates, showed light green color and displayed superior surface activity and gelation behavior compared to whey protein isolate. The proposed process is simple (only one bead milling step), scalable, and allows the mild extraction of functional proteins, making it interesting for industrial applications in the food industry.

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