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

P.R. Postma, O. Cerezo-Chinarro, R.J. Akkerman, G. Olivieri, R.H. Wijffels, W.A. Brandenburg, M.H.M. Eppink

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1281-1293
JournalJournal of Applied Phycology
Volume30
Issue number2
Early online date28 Oct 2017
DOIs
Publication statusPublished - Apr 2018

Fingerprint

biorefining
Ulva lactuca
macroalgae
carbohydrate
incubation
carbohydrates
electric field
protein
pulsed electric fields
homogenization
osmotic stress
shears
proteins
specific energy
polygalacturonase
green alga
Chlorophyta
energy
enzyme
screening

Keywords

  • Enzymes
  • High shear homogenization
  • Macroalgae
  • Osmotic shock
  • Protein
  • Pulsed electric field

Cite this

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title = "Biorefinery of the macroalgae Ulva lactuca: extraction of proteins and carbohydrates by mild disintegration",
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.",
keywords = "Enzymes, High shear homogenization, Macroalgae, Osmotic shock, Protein, Pulsed electric field",
author = "P.R. Postma and O. Cerezo-Chinarro and R.J. Akkerman and G. Olivieri and R.H. Wijffels and W.A. Brandenburg and M.H.M. Eppink",
year = "2018",
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language = "English",
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Biorefinery of the macroalgae Ulva lactuca : extraction of proteins and carbohydrates by mild disintegration. / Postma, P.R.; Cerezo-Chinarro, O.; Akkerman, R.J.; Olivieri, G.; Wijffels, R.H.; Brandenburg, W.A.; Eppink, M.H.M.

In: Journal of Applied Phycology, Vol. 30, No. 2, 04.2018, p. 1281-1293.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Biorefinery of the macroalgae Ulva lactuca

T2 - extraction of proteins and carbohydrates by mild disintegration

AU - Postma, P.R.

AU - Cerezo-Chinarro, O.

AU - Akkerman, R.J.

AU - Olivieri, G.

AU - Wijffels, R.H.

AU - Brandenburg, W.A.

AU - Eppink, M.H.M.

PY - 2018/4

Y1 - 2018/4

N2 - 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.

AB - 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.

KW - Enzymes

KW - High shear homogenization

KW - Macroalgae

KW - Osmotic shock

KW - Protein

KW - Pulsed electric field

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SP - 1281

EP - 1293

JO - Journal of Applied Phycology

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