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Protein Isolate from Brown Seaweed, Sargassum tenerrimum: Extraction and Characterization

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Title Protein Isolate from Brown Seaweed, Sargassum tenerrimum: Extraction and Characterization
Not Available
 
Creator Sushri, S. B.
Elavarasan, K.
Safeena, M. P.
Suseela Mathew
 
Subject Seaweed protein
pH shift process
proximate composition
physio-chemical properties
 
Description Not Available
The demand for plant-based raw materials as a
protein source is experiencing a notable increase,
and within this context, seaweed has emerged as a
promising and sustainable alternative. However,
seaweed resources remain under-exploited in spite
of their abundance along the Indian shores. In this
study, an attempt was made to isolate protein from
brown seaweed, Sargassum tenerrimum, using the pH
shift-based technique. The seaweed protein isolate
(SPI) contained 3.19 ± 0.84 % moisture, 51.13 ±
0.66 % protein, 2.55 ± 1.11 % fat, 18.07 ± 0.64 % ash
and 25.06 ± 3.45 % total carbohydrate. The physicochemical
and functional properties of seaweed
protein isolate was also studied. From the results
obtained, it is concluded that the locally available
seaweed species such as S. tenerrimum could serve
as a raw material for protein isolation. The protein
isolate from S. tenerrimum can be used as an
ingredient in protein-rich food formulations, including
protein dietary supplements. However, it is
necessary to make efforts towards improving the
functional properties of the protein isolate to ensure
its optimal suitability for a wide range of food
applications.
Not Available
 
Date 2024-04-29T13:46:57Z
2024-04-29T13:46:57Z
2023-07
 
Type Research Paper
 
Identifier Sushri, S. B., Elavarasan, K., Safeena, M. P. and Suseela Mathew (2023) Protein isolate from brown seaweed, sargassum tenerrimum: extraction and characterization. Fish. Techol. 60(3): 189-195.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/82445
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)