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Journals / Gıda / 2026 / Cilt: 49 Sayı: 3

ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION OF ANTIOXIDATIVE PROTEIN EXTRACTS FROM SARGASSUM VULGARE: OPTIMIZATION OF EXTRACTION PARAMETERS USING RSM

ULTRASON DESTEKLİ ENZİMATİK YÖNTEMLE SARGASSUM VULGARE'DEN ANTİOKSİDAN PROTEİN EKSTRAKSIYONU: RSM İLE EKSTRAKSİYON PARAMETRELERİNİN OPTİMİZASYONU

Hatice Dinç(AKSARAY ÜNİVERSİTESİ)0000-0003-1249-3087
Eda Şensu(İSTANBUL GELİŞİM ÜNİVERSİTESİ, İSTANBUL GELİŞİM MESLEK YÜKSEKOKULU)0000-0002-6240-8381
Ümit Altuntaş(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0002-5156-4901
Emine Şükran Okudan(AKDENİZ ÜNİVERSİTESİ)0000-0001-5309-7238
Beraat Özçelik(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0002-1810-8154
Aysun Yücetepe(Aksaray Üniversitesi)0000-0002-3800-4774
Journal
Gıda
Pages
439–452
Publication Date
2024-06-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, extraction conditions of proteins from Sargassum vulgare were optimized.
📊
Key Findings & Data:The Box-Behnken design (BBD)-based Response Surface Methodology (RSM) was used to investigate and optimize the protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA), which were affected by extraction parameters (ultrasonic probe time: 0.09-2.91 min and enzyme/substrate ratio (E/S): 0.18-1.02).
💡
Conclusion & Impact:These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Sargassum vulgare · makroalg · ekstraksiyon

Abstract

In this study, extraction conditions of proteins from Sargassum vulgare were optimized. The Box-Behnken design (BBD)-based Response Surface Methodology (RSM) was used to investigate and optimize the protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA), which were affected by extraction parameters (ultrasonic probe time: 0.09-2.91 min and enzyme/substrate ratio (E/S): 0.18-1.02). The optimal extraction was achieved while applying an ultrasonic probe for 2.5 min and using an E/S of 0.90. Under this optimum conditions PC and TPC were found to be as 248.30 mg protein/g dry weight (dw) and 38.03 mg gallic acid equiavalent (GAE)/g dw, respectively. Moreover, AOA was determined to be 53.77 mg Trolox equivalent (TE)/g dw by CUPRAC and 19.88 mg TE/g dw by ABTS methods. These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.

Özet

Bu çalışmada, Sargassum vulgare'den proteinlerin ekstraksiyon koşulları optimize edilmiştir. Ekstraksiyon parametrelerinin (ultrases prop süresi: 0.09-2.91 dk ve enzim/substurat oranı (E/S): 0.18-1.02), protein miktarı (PM), toplam fenolik madde miktarı (TFMM) ve antioksidan aktivite (AOA) üzerine etkisini araştırmak ve optimizasyon çalışmalarını gerçekleştirmek için Box-Behnken Tasarım-Yanıt Yüzey Metodolojisi kullanılmıştır. Optimum protein ekstraksiyon koşulları, 2.5 dk ultrases prop uygulama süresi ve 0.90 E/S oranıdır. Optimum ekstraksiyon koşullarında, PM ve TFMM sırasıyla 248.30 mg protein/g kuru madde (km) ve 38.03 mg gallik asit eşdeğeri (GAE)/g km olarak bulunmuştur. Ayrıca AOA, CUPRAC yöntemi ile 53.77 mg Trolox eşdeğeri (TE)/g km ve ABTS yöntemi ile 19.88 mg TE/g km olarak belirlenmiştir. Bu bulgular, yüksek protein miktarı ve antioksidan aktivitesiye sahip makroalg protein ekstraktlarının gıda endüstrisi için potansiyelini araştıracak yeni çalışmalara bir temel oluşturabilir.

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Cite This Article

Dinç, H., Şensu, E., Altuntaş, Ü., Okudan, E. Ş., Özçelik, B., Yücetepe, A. (2024). ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION OF ANTIOXIDATIVE PROTEIN EXTRACTS FROM SARGASSUM VULGARE: OPTIMIZATION OF EXTRACTION PARAMETERS USING RSM. Gıda, Cilt: 49 Sayı: 3, 439–452. https://doi.org/10.15237/gida.GD23128

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