Document Type
Journal Article
Publication Title
Food Chemistry
Volume
424
PubMed ID
37247596
Publisher
Elsevier
School
School of Science
RAS ID
60116
Funders
Commonwealth Scientific and Industrial Research Organisation (CSIRO)
Abstract
Microalgae offer an opportunity to act as a sustainable source of dietary protein. This study aimed to evaluate the impact of different protein extraction methods on the nutritional and physicochemical properties of Nannochloropsis oculata. Food-grade protein extracts were obtained by hypotonic osmotic shock using milli-Q water. Food grade (FG) and non-food grade (NFG) extraction buffers were compared along with three cell disruption methods including bead beating, probe sonication and a combination of both methods for protein extraction. Mass spectrometry was used for protein and putative allergen identification in FG extracts. Bead beating led to a slightly higher number of identifiable proteins in FG extracts compared to control condition. Putative allergenic proteins were identified in FG extracts of N. oculata using different in-silico methods. These findings support the need to further evaluate the potential allergenic proteins in microalgae including N. oculata such as immunoglobulin E (IgE) binding tests.
DOI
10.1016/j.foodchem.2023.136459
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Hamzelou, S., Belobrajdic, D., Juhász, A., Brook, H., Bose, U., Colgrave, M. L., & Broadbent, J. A. (2023). Nutrition, allergenicity and physicochemical qualities of food-grade protein extracts from Nannochloropsis oculata. Food Chemistry, 424, article 136459. https://doi.org/10.1016/j.foodchem.2023.136459