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Aim

Enzymatic extraction and characterization of protein from Eucheuma denticulatum (Eucheuma Spinosum). Alireza Naseri 1 . Susan Løvstad Holdt 1 . Jimmy Sejberg 2 . Tommy Ewi Pedersen 2 . Jan Larsen 2 and Charlotte Jacobsen 1

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  1. Enzymatic extraction and characterization of protein from Eucheuma denticulatum (Eucheuma Spinosum) Alireza Naseri1. Susan Løvstad Holdt1. Jimmy Sejberg2. Tommy Ewi Pedersen2. Jan Larsen2 andCharlotte Jacobsen1 1Research Group for Bioactives - analysis and application. The National Food Institute. Technical University of Denmark (DTU Food). Kemitorvet. Building 204. DK-2800 Kgs. Lyngby. Denmark 2Growth & Innovation. CP Kelco. Ved Banen 16. DK-4623 Lille Skensved. Denmark alinas@food.dtu.dk

  2. Aim There is potential possibility to develop a method to extracts most of the bioactive compounds. before the main process for carrageenan extraction. leading to a future multi-product extraction (biorefinery) approach. instead of the traditional single-extraction procedure.

  3. Presentation overview • Carrageenan • Industrial red seaweed used in carrageenan production • Protein content in these seaweeds • Seaweed utilization in food industry for carrageenan production • Current carrageenan production process – single extraction method • Eucheuma denticulatum (Eucheuma Spinosum) • New process requirements and different treatments • Multi-extraction method (Patent) • Characterization of protein and comparison with beef and whey • Conclusion

  4. Carrageenan – E407 • Extracted from seaweed • Not assimilated by the human body - no nutritional value • Provide unique functional characteristics

  5. Industrial red seaweed Eucheumadenticulatum (spinosum) Chondruscrispus (Irish Moss) Furcellarialumbricalis Gigartina sp. Kappaphycusalvarezii (cottoni)

  6. The Three Basic Types of Carrageenan • Kappa • Iota • Lambda Nanna Rhein-Knudsen. Marcel Tutor Ale and Anne S. Meyer. 2015. Mar. Drugs. doi:10.3390/md13063340

  7. Protein content % 3.8 ± 0.1 14.2 ± 0.0 Eucheumadenticulatum (spinosum) Chondruscrispus (Irish Moss) Furcellarialumbricalis Gigartina sp. Kappaphycusalvarezii (cottoni) 6.6 ± 0.0 27.9 ± 0.2 12.4 ± 0.0

  8. Seaweed utilization in food industry - 2014 The annual global production of hydrocolloids:100.000 tons . market value above US$ 1.1 billion. 2014: commercial total production (60.000 ton/year). value of US$ 626 million Total extraction yields (average): 20% Total dried seaweed 300.000 ton/year Seaweed protein content: 4-28% New high value product: 15.000 -20.000 ton / year

  9. Carrageenan manufacturing process (traditional) Washing Extraction Filtration Concentration Precipitation Drying Grinding Blending http://www.fmcbiopolymer.com/Food/Ingredients/Carrageenan/Manufacturing.aspx

  10. New process requirements • pH ˃ 7 • Temperature ˂30˚C - preferably at room temperature Different treatments to extract protein • Mechanical • Ultrasound assisted extraction (UAE) - Sonication • Enzymatic assisted extraction (EAE) • Chemical

  11. Eucheuma denticulatum (Eucheuma Spinosum) • Mainly in Philippines • Source of iota carrageenan • Protein content ≈ 5%

  12. Before extraction After extraction

  13. Protein extracted from spinosum in pilot scale at CP Kelco Amino acids % Drying process at GEA

  14. Essential amino acid %

  15. Non essential amino acid %

  16. https://nocco.com/ NOCCO is a tasty functional beverage developed by the Swedish health- and exercise oriented enterprise called No Carbs Company. No Carbs Company launched it’s first product in December 2014 and is today available on 22 markets. All NOCCO products are sugar-free. sweetened with sucralose and enriched with vitamins.

  17. Branched chain amino acid (BCAA) % • Leucine • Isoleucine • Valine

  18. Conclusion • Successful study to extract protein from seaweed • Multi-product extraction (biorefinery) • EAE + Alkaline extraction • The best enzymes are Viscozyme and Alcalase • New high quality protein from marine sources

  19. This investigation supported by GUDP (Green Development and Demonstration Programme ) as a part of VALSEA project.Project number: Side Journal number: 34009-15-1029

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