Food grade method of protein extraction of an under explored plant-based protein: Brief study on seaweed protein

Abstract

This study investigates the effect of ultrasound assisted extraction of protein from three seaweeds Kappaphycus alvarezii, Gracilaria salicornia, Sargassum wighti. Initially proximate analysis of all three seaweeds were performed. Later, food grade method of protein extraction was adopted and the protein recovery of these seaweeds, enhancement in protein yield using ultrasound treatment and untreated sample was observed. The protein recovery found in Sargassum wightii was found to be higher than Gracilaria salicornia. Ultrasound treated sample in Sargassum wightii showed 159.3% recovery compared to 125.51% recovery in untreated sample. Whereas, the protein recovery in Gracilaria salicornia for treated sample showed 82.74% compared to 73.23% recovery in untreated sample. The study on protein recovery using ultra sound treatment at different stages of extraction was also observed. This study reports that chemical method of extraction assisted with ultrasound improves the yield, as cavitation effect helps in complete disintegration of biogolical matrix of seaweeds thereby increasing the release of protein molecules, as the tough seaweed matrix acts as a major hindrance for protein extraction from seaweeds.