Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides

Food Research International

Volumn 116, Issue , 2019, Pages 283-290

  Grossmann, Lutz ^a   Hinrichs, Jörg ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Beverage; Chlorella; Food; Microalgae; Protein; Protothecoides; Solubility; Sustainable

Indexed keywords

ALGAE; ALKALINITY; BEVERAGES; FOOD PRODUCTS; PH; PHASE SEPARATION; SOLUBILITY;

CHLORELLA; CHLORELLA PROTOTHECOIDES; GRAVITATIONAL SEPARATION; MICRO-ALGAE; MICRO-STRUCTURAL PROPERTIES; PROTOTHECOIDES; SUSTAINABLE; TOTAL PROTEIN CONCENTRATION;

PROTEINS;

PLANT EXTRACT; PROTEIN; WATER;

CHEMISTRY; CHLORELLA; GLYCOSYLATION; HETEROTROPHY; ISOLATION AND PURIFICATION; PH; SOLUBILITY;

CHLORELLA; GLYCOSYLATION; HETEROTROPHIC PROCESSES; HYDROGEN-ION CONCENTRATION; PLANT EXTRACTS; PROTEINS; SOLUBILITY; WATER;

EID: 85052061310     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.08.037     Document Type: Article

References (47)

1. André I., Linse, S., Mulder, F.A.A., Residue-specific pKa determination of lysine and arginine side chains by indirect 15N and 13C NMR spectroscopy: Application to apo calmodulin. Journal of the American Chemical Society 129:51 (2007), 15805–15813, 10.1021/ja0721824.
2. Arakawa, T., Timasheff, S.N., Theory of protein solubility. Wyckoff, W.H., Hirs, C.H.W., Timasheff, S.N., (eds.) Methods in Enzymology, 114, 1985, Academic Press, Cambridge, USA, 49–77.
3. Becker, E.W., Micro-algae as a source of protein. Biotechnology Advances 25:2 (2007), 207–210, 10.1016/j.biotechadv.2006.11.002.
4. Brown, M.R., The amino-acid and sugar composition of 16 species of microalgae used in mariculture. Journal of Experimental Marine Biology and Ecology 145:1 (1991), 79–99, 10.1016/0022-0981(91)90007-J.
5. Brown, M.R., Jeffrey, S.W., Biochemical composition of microalgae from the green algal classes Chlorophyceae and Prasinophyceae. 1. Amino acids, sugars and pigments. Journal of Experimental Marine Biology and Ecology 161:1 (1992), 91–113, 10.1016/0022-0981(92)90192-D.
6. Cheng, Y.-S., Zheng, Y., Labavitch, J.M., Vandergheynst, J.S., The impact of cell wall carbohydrate composition on the chitosan flocculation of Chlorella. Process Biochemistry 46:10 (2011), 1927–1933, 10.1016/j.procbio.2011.06.021.
7. Chisti, Y., Biodiesel from microalgae. Biotechnology Advances 25:3 (2007), 294–306, 10.1016/j.biotechadv.2007.02.001.
8. Chove, B.E., Grandison, A.S., Lewis, M.J., Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation. Journal of the Science of Food and Agriculture 81:8 (2001), 759–763, 10.1002/jsfa.877.
9. Dai, L., Sun, C., Wang, D., Gao, Y., The interaction between zein and lecithin in ethanol-water solution and characterization of zein–lecithin composite colloidal nanoparticles. PLoS One, 11(11), 2016, 10.1371/journal.pone.0167172.
10. Diaz, A.A., Tomba, E., Lennarson, R., Richard, R., Bagajewicz, M.J., Harrison, R.G., Prediction of protein solubility in Escherichia coli using logistic regression. Biotechnology and Bioengineering 105:2 (2010), 374–383, 10.1002/bit.22537.
11. FAO, Livestock solutions for climate change. 2017, FAO, Rome.
12. Farrell, H.M.J., Jimenez-Flores, R., Bleck, G.T., Brown, E.M., Butler, J.E., Creamer, L.K., Swaisgood, H.E., Nomenclature of the Proteins of Cows’ Milk—Sixth Revision. Journal of Dairy Science 87:6 (2004), 1641–1674.
13. Ferreira Machado, F., Coimbra, J.S.R., Garcia Rojas, E.E., Minim, L.A., Oliveira, F.C., Sousa, R.d.C.S., Solubility and density of egg white proteins: Effect of pH and saline concentration. LWT - Food Science and Technology 40:7 (2007), 1304–1307, 10.1016/j.lwt.2006.08.020.
14. Gerde, J.A., Wang, T., Yao, L., Jung, S., Johnson, L.A., Lamsal, B., Optimizing protein isolation from defatted and non-defatted Nannochloropsis microalgae biomass. Algal Research 2:2 (2013), 145–153, 10.1016/j.algal.2013.02.001.
15. Grossmann, L., Ebert, S., Hinrichs, J., Weiss, J., Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides. Algal Research 29 (2018), 266–276, 10.1016/j.algal.2017.11.019.
16. Grossmann, L., Wefers, D., Bunzel, M., Weiss, J., Zeeb, B., Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. LWT - Food Science and Technology 75 (2017), 271–278, 10.1016/j.lwt.2016.09.005.
17. Hahn, C., Wachter, T., Nöbel, S., Weiss, J., Eibel, H., Hinrichs, J., Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment. International Dairy Journal 26:1 (2012), 73–77, 10.1016/j.idairyj.2011.12.013.
18. Hall, D., Zhao, R., Dehlsen, I., Bloomfield, N., Williams, S.R., Arisaka, F., Carver, J.A., Protein aggregate turbidity: Simulation of turbidity profiles for mixed-aggregation reactions. Analytical Biochemistry 498 (2016), 78–94, 10.1016/j.ab.2015.11.021.
19. Hegg, P.-O., Precipitation of egg white proteins below their isoelectric points by sodium dodecyl sulphate and temperature. Biochimica et Biophysica Acta (BBA) - Protein Structure 579:1 (1979), 73–87, 10.1016/0005-2795(79)90088-6.
20. Hopp, T.P., Woods, K.R., Prediction of protein antigenic determinants from amino acid sequences. Proceedings of the National Academy of Sciences of the United States of America 78:6 (1981), 3824–3828, 10.1073/pnas.78.6.3824.
21. Kramer, R.M., Shende, V.R., Motl, N., Pace, C.N., Scholtz, J.M., Toward a molecular understanding of protein solubility: Increased negative surface charge correlates with increased solubility. Biophysical Journal 102:8 (2012), 1907–1915, 10.1016/j.bpj.2012.01.060.
22. Krüger, W., Kurze Charakteristik einiger niedrerer Organismen im Saftfluss der Laubbäume. Hedwigia 33 (1894), 241–266.
23. Laclair, C.E., Etzel, M.R., Ingredients and pH are key to clear beverages that contain whey protein. Journal of Food Science 75:1 (2010), 21–27, 10.1111/j.1750-3841.2009.01400.x.
24. Lam, R.S.H., Nickerson, M.T., Food proteins: A review on their emulsifying properties using a structure–function approach. Food Chemistry 141:2 (2013), 975–984, 10.1016/j.foodchem.2013.04.038.
25. Lan, Y., Chen, B., Rao, J., Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations. Food Hydrocolloids 80 (2018), 245–253, 10.1016/j.foodhyd.2018.02.021.
26. Li, R., Wu, Z., Wangb, Y., Ding, L., Wang, Y., Role of pH-induced structural change in protein aggregation in foam fractionation of bovine serum albumin. Biotechnology Reports 9 (2016), 46–52, 10.1016/j.btre.2016.01.002.
27. Lu, P.J., Weitz, D.A., Colloidal particles: Crystals, glasses, and gels. Annual Review of Condensed Matter Physics 4:1 (2013), 217–233.
28. Mosse, J., Nitrogen-to-protein conversion factor for ten cereals and six legumes or oilseeds. A reappraisal of its definition and determination. Variation according to species and to seed protein content. Journal of Agricultural and Food Chemistry 38:1 (1990), 18–24.
29. Mulcahy, E.M., Park, C.W., Drake, M., Mulvihill, D.M., O'Mahony, J.A., Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions. International Journal of Dairy Technology 71:1 (2018), 216–225, 10.1111/1471-0307.12411.
30. Nefedov, A.P., Petrov, O.F., Vaulina, O.S., Analysis of particle sizes, concentration, and refractive index in measurement of light transmittance in the forward-scattering-angle range. Applied Optics 36:6 (1997), 1357–1366.
31. Post, A.E., Arnold, B., Weiss, J., Hinrichs, J., Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein. Journal of Dairy Science 95:4 (2012), 1603–1616, 10.3168/jds.2011-4641.
32. Rodehutscord, M., Kapocius, M., Timmler, R., Dieckmann, A., Linear regression approach to study amino acid digestibility in broiler chickens. British Poultry Science 45:1 (2004), 85–92, 10.1080/00071660410001668905.
33. Schwenzfeier, A., Wierenga, P.A., Eppink, M.H.M., Gruppen, H., Effect of charged polysaccharides on the techno-functional properties of fractions obtained from algae soluble protein isolate. Food Hydrocolloids 35 (2014), 9–18, 10.1016/j.foodhyd.2013.07.019.
34. Schwenzfeier, A., Wierenga, P.A., Gruppen, H., Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp. Bioresource Technology 102:19 (2011), 9121–9127, 10.1016/j.biortech.2011.07.046.
35. Smith, P.K., Krohn, R.I., Hermanson, G.T., Mallia, A.K., Gartner, F.H., Provenzano, M.D., Klenk, D.C., Measurement of protein using bicinchoninic acid. Analytical Biochemistry 150:1 (1985), 76–85.
36. Sola, R.J., Griebenow, K., Effects of Glycosylation on the Stability of Protein Pharmaceuticals. Journal of Pharmaceutical Sciences 98:4 (2009), 1223–1245.
37. Spiegel, T., Huss, M., Whey protein aggregation under shear conditions – effects of pH-value and removal of calcium. International Journal of Food Science & Technology 37:5 (2002), 559–568, 10.1046/j.1365-2621.2002.00612.x.
38. Sumner, A.K., Nielsen, M.A., Youngs, C.G., Production and evaluation of pea protein isolate. Journal of Food Science 46:2 (1981), 364–366, 10.1111/j.1365-2621.1981.tb04862.x.
39. Szabo, N.J., Matulka, R.A., Chan, T., Safety evaluation of whole algalin protein (WAP) from Chlorella protothecoides. Food and Chemical Toxicology 59 (2013), 34–45, 10.1016/j.fct.2013.05.035.
40. Trautman, J.C., Effect of temperature and pH on the soluble proteins of Ham. Journal of Food Science 31:3 (1966), 409–418, 10.1111/j.1365-2621.1966.tb00514.x.
41. Van der Spiegel, M., Noordam, M.y., Van der Fels-Klerx, H.j., Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Comprehensive Reviews in Food Science and Food Safety 12:6 (2013), 662–678, 10.1111/1541-4337.12032.
42. Vigani, M., Parisi, C., Rodríguez-Cerezo, E., Barbosa, M.J., Sijtsma, L., Ploeg, M., Enzing, C., Food and feed products from micro-algae: Market opportunities and challenges for the EU. Trends in Food Science & Technology 42:1 (2015), 81–92, 10.1016/j.tifs.2014.12.004.
43. Wessel, D., Flügge, U.I., A method for the quantitative recovery of protein in dilute solution in the presence of detergents and lipids. Analytical Biochemistry 138:1 (1984), 141–143, 10.1016/0003-2697(84)90782-6.
44. Xu, H., Miao, X., Wu, Q., High quality biodiesel production from a microalga Chlorella protothecoides by heterotrophic growth in fermenters. Journal of Biotechnology 126:4 (2006), 499–507, 10.1016/j.jbiotec.2006.05.002.
45. Zayas, J.F., Functionality of Proteins in Food. 1996, Springer Science & Business Media, Berlin.
46. Zeeb, B., Grossmann, L., Weiss, J., Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - impact of membrane structure. Food Biophysics 11:2 (2016), 176–183, 10.1007/s11483-016-9428-5.
47. Zhu, H., Damodaran, S., Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry 42:4 (1994), 846–855, 10.1021/jf00040a002.