Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13739
Title: Seaweed protein hydrolysates and bioactive peptides: Extraction, purification, and applications
Authors: Echave Álvarez, Javier
Fraga-Corral M.
García-Pérez, Pascual
Popović Đorđević, Jelena
Avdović, Edina
Radulović, Milanka
Xiao, Jianbo
Prieto, Miguel A.
Simal-Gandara, Jesus
Journal: Marine Drugs
Issue Date: 1-Sep-2021
Abstract: Seaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic compounds with application in diverse fields. Nevertheless, their rich composition in fiber, minerals, and proteins, has pointed them as a useful source of these components. Seaweed proteins are nutritionally valuable and include several specific enzymes, glycoproteins, cell wall-attached proteins, phycobiliproteins, lectins, or peptides. Extraction of seaweed proteins requires the application of disruptive methods due to the heterogeneous cell wall composition of each macroalgae group. Hence, non-protein molecules like phenolics or polysaccharides may also be co-extracted, affecting the extraction yield. Therefore, depending on the macroalgae and target protein characteristics, the sample pretreatment, extraction and purification techniques must be carefully chosen. Traditional methods like solid–liquid or enzyme-assisted extraction (SLE or EAE) have proven successful. However, alternative techniques as ultrasound-or microwave-assisted extraction (UAE or MAE) can be more efficient. To obtain protein hydrolysates, these proteins are subjected to hydrolyzation reactions, whether with proteases or physical or chemical treatments that disrupt the proteins native folding. These hydrolysates and derived peptides are accounted for bioactive properties, like antioxidant, anti-inflammatory, antimicrobial, or antihypertensive activities, which can be applied to different sectors. In this work, current methods and challenges for protein extraction and purification from seaweeds are addressed, focusing on their potential industrial applications in the food, cosmetic, and pharmaceutical industries.
URI: https://scidar.kg.ac.rs/handle/123456789/13739
Type: Review
DOI: 10.3390/md19090500
SCOPUS: 85114607385
Appears in Collections:Institute for Information Technologies, Kragujevac
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