Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties

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dc.authoridhttps://orcid.org/0000-0002-0299-2061en_US
dc.authoridhttps://orcid.org/0000-0002-6240-8381en_US
dc.authoridhttps://orcid.org/0000-0001-5309-7238en_US
dc.authoridhttps://orcid.org/0000-0002-1810-8154en_US
dc.authoridhttps://orcid.org/0000-0002-3800-4774en_US
dc.contributor.authorBozdemir, Ayşegül
dc.contributor.authorŞensu, Eda
dc.contributor.authorOkudan, Emine Şükran
dc.contributor.authorÖzçelik, Beraat
dc.contributor.authorYücetepe, Aysun
dc.date.accessioned2023-10-31T15:33:17Z
dc.date.available2023-10-31T15:33:17Z
dc.date.issued2022en_US
dc.departmentİstanbul Gelişim Meslek Yüksekokuluen_US
dc.description.abstractIn this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30–300?s), enzyme/substrate (E/S, 0.5–2.5), and extraction time (20–28?h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57?s, E/S: 2.5, extraction time: 22.61?h), PC, TPC, AOACUPRAC and AOAABTS were found as 189.59?mg/g, 60.52?mg GAE/g and 55.66?mg TE/g and 478.50?mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195?±?0.08%, 568?±?0.10%, 12.5?±?0.00%, 0%, 44?±?0.00%, and 75?±?2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement: Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.en_US
dc.identifier.doi10.1111/jfpp.16803en_US
dc.identifier.endpage16en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85134927808en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11363/6143
dc.identifier.urihttps://doi.org/
dc.identifier.volume46en_US
dc.identifier.wosWOS:000830547200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorŞensu, Eda
dc.language.isoenen_US
dc.publisherWILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.titleUltrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional propertiesen_US
dc.typeArticleen_US

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