Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake.
FTIR
amino acids
emulsion
protein secondary structure
proximate composition
surface hydrophobicity
thermal properties
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Jun 2020
11 Jun 2020
Historique:
received:
13
05
2020
revised:
31
05
2020
accepted:
08
06
2020
entrez:
18
6
2020
pubmed:
18
6
2020
medline:
18
6
2020
Statut:
epublish
Résumé
The oil from thraustochytrids, unicellular heterotrophic marine protists, is increasingly used in the food and biotechnological industries as it is rich in omega-3 fatty acids, squalene and a broad spectrum of carotenoids. This study showed that the oilcake, a by-product of oil extraction, is equally valuable as it contained 38% protein/dry mass, and thraustochytrid protein isolate can be obtained with 92% protein content and recovered with 70% efficiency. The highest and lowest solubilities of proteins were observed at pH 12.0 and 4.0, respectively, the latter being its isoelectric point. Aspartic acid, glutamic acid, histidine, and arginine were the most abundant amino acids in proteins. The arginine-to-lysine ratio was higher than one, which is desired in heart-healthy foods. The denaturation temperature of proteins ranged from 167.8-174.5 °C, indicating its high thermal stability. Proteins also showed high emulsion activity (784.1 m
Identifiants
pubmed: 32545411
pii: foods9060779
doi: 10.3390/foods9060779
pmc: PMC7353575
pii:
doi:
Types de publication
Journal Article
Langues
eng
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