Techno-Functional Properties of Crude Extracts from the Green Microalga Tetraselmis suecica

E. SuarezGarcia*, J.J.A. Van Leeuwen, C. Safi, L. Sijtsma, L.A.M. van den Broek, M.H.M. Eppink, R.H. Wijffels, C. van den Berg

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

A mild fractionation process to extract functional biomolecules from green microalgae was implemented. The process includes bead milling, centrifugation, and filtration with several membrane cut-offs. For each fraction, the corresponding composition was measured, and the surface activity and gelation behavior were determined. A maximum protein yield of 12% was obtained in the supernatant after bead milling and between 3.2 and 11.7% after filtration. Compared to whey protein isolate, most of the algae fractions exhibited comparable or enhanced functionality. Surface activity for air-water and oil-water interfaces and gelation activities were notably superior for the retentate fractions compared to the permeates. It is proposed that such functionality in the retentates is due to the presence of hydrophobic compounds and molecular complexes exhibiting a similar behavior as Pickering particles. We demonstrated that excellent functionality can be obtained with crude fractions, requiring minimum processing and, thus, constituting an interesting option for commercial applications.

Original languageEnglish
Pages (from-to)7831-7838
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number29
DOIs
Publication statusPublished - 5 Jul 2018

Fingerprint

Tetraselmis suecica
Gelation
gelation
Complex Mixtures
algae
functional properties
oil-water interface
Microalgae
whey protein isolate
Centrifugation
Water
permeates
extracts
Biomolecules
Algae
Fractionation
microalgae
centrifugation
fractionation
Oils

Keywords

  • bead milling
  • crude extract
  • filtration
  • gelation
  • surface activity

Cite this

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title = "Techno-Functional Properties of Crude Extracts from the Green Microalga Tetraselmis suecica",
abstract = "A mild fractionation process to extract functional biomolecules from green microalgae was implemented. The process includes bead milling, centrifugation, and filtration with several membrane cut-offs. For each fraction, the corresponding composition was measured, and the surface activity and gelation behavior were determined. A maximum protein yield of 12{\%} was obtained in the supernatant after bead milling and between 3.2 and 11.7{\%} after filtration. Compared to whey protein isolate, most of the algae fractions exhibited comparable or enhanced functionality. Surface activity for air-water and oil-water interfaces and gelation activities were notably superior for the retentate fractions compared to the permeates. It is proposed that such functionality in the retentates is due to the presence of hydrophobic compounds and molecular complexes exhibiting a similar behavior as Pickering particles. We demonstrated that excellent functionality can be obtained with crude fractions, requiring minimum processing and, thus, constituting an interesting option for commercial applications.",
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author = "E. SuarezGarcia and {Van Leeuwen}, J.J.A. and C. Safi and L. Sijtsma and {van den Broek}, L.A.M. and M.H.M. Eppink and R.H. Wijffels and {van den Berg}, C.",
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T1 - Techno-Functional Properties of Crude Extracts from the Green Microalga Tetraselmis suecica

AU - SuarezGarcia, E.

AU - Van Leeuwen, J.J.A.

AU - Safi, C.

AU - Sijtsma, L.

AU - van den Broek, L.A.M.

AU - Eppink, M.H.M.

AU - Wijffels, R.H.

AU - van den Berg, C.

PY - 2018/7/5

Y1 - 2018/7/5

N2 - A mild fractionation process to extract functional biomolecules from green microalgae was implemented. The process includes bead milling, centrifugation, and filtration with several membrane cut-offs. For each fraction, the corresponding composition was measured, and the surface activity and gelation behavior were determined. A maximum protein yield of 12% was obtained in the supernatant after bead milling and between 3.2 and 11.7% after filtration. Compared to whey protein isolate, most of the algae fractions exhibited comparable or enhanced functionality. Surface activity for air-water and oil-water interfaces and gelation activities were notably superior for the retentate fractions compared to the permeates. It is proposed that such functionality in the retentates is due to the presence of hydrophobic compounds and molecular complexes exhibiting a similar behavior as Pickering particles. We demonstrated that excellent functionality can be obtained with crude fractions, requiring minimum processing and, thus, constituting an interesting option for commercial applications.

AB - A mild fractionation process to extract functional biomolecules from green microalgae was implemented. The process includes bead milling, centrifugation, and filtration with several membrane cut-offs. For each fraction, the corresponding composition was measured, and the surface activity and gelation behavior were determined. A maximum protein yield of 12% was obtained in the supernatant after bead milling and between 3.2 and 11.7% after filtration. Compared to whey protein isolate, most of the algae fractions exhibited comparable or enhanced functionality. Surface activity for air-water and oil-water interfaces and gelation activities were notably superior for the retentate fractions compared to the permeates. It is proposed that such functionality in the retentates is due to the presence of hydrophobic compounds and molecular complexes exhibiting a similar behavior as Pickering particles. We demonstrated that excellent functionality can be obtained with crude fractions, requiring minimum processing and, thus, constituting an interesting option for commercial applications.

KW - bead milling

KW - crude extract

KW - filtration

KW - gelation

KW - surface activity

U2 - 10.1021/acs.jafc.8b01884

DO - 10.1021/acs.jafc.8b01884

M3 - Article

VL - 66

SP - 7831

EP - 7838

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 29

ER -