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Enzymatic Extraction of Protein from Eucheuma denticulatum: A Multi-Product Approach

Explore a novel enzymatic extraction method to obtain high-quality protein from Eucheuma denticulatum seaweed, enhancing the biorefinery concept for efficient bioactive compound recovery. Learn about carrageenan, industrial red seaweeds, protein content, and the potential of seaweed in food industry applications.

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Enzymatic Extraction of Protein from Eucheuma denticulatum: A Multi-Product Approach

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  1. Enzymatic extraction and characterization of protein from Eucheuma denticulatum (Eucheuma Spinosum) Alireza Naseri1. Susan Løvstad Holdt1. Jimmy Sejberg2. Tommy Ewi Pedersen2. Jan Larsen2 andCharlotte Jacobsen1 1Research Group for Bioactives - analysis and application. The National Food Institute. Technical University of Denmark (DTU Food). Kemitorvet. Building 204. DK-2800 Kgs. Lyngby. Denmark 2Growth & Innovation. CP Kelco. Ved Banen 16. DK-4623 Lille Skensved. Denmark alinas@food.dtu.dk

  2. Aim There is potential possibility to develop a method to extracts most of the bioactive compounds. before the main process for carrageenan extraction. leading to a future multi-product extraction (biorefinery) approach. instead of the traditional single-extraction procedure.

  3. Presentation overview • Carrageenan • Industrial red seaweed used in carrageenan production • Protein content in these seaweeds • Seaweed utilization in food industry for carrageenan production • Current carrageenan production process – single extraction method • Eucheuma denticulatum (Eucheuma Spinosum) • New process requirements and different treatments • Multi-extraction method (Patent) • Characterization of protein and comparison with beef and whey • Conclusion

  4. Carrageenan – E407 • Extracted from seaweed • Not assimilated by the human body - no nutritional value • Provide unique functional characteristics

  5. Industrial red seaweed Eucheumadenticulatum (spinosum) Chondruscrispus (Irish Moss) Furcellarialumbricalis Gigartina sp. Kappaphycusalvarezii (cottoni)

  6. The Three Basic Types of Carrageenan • Kappa • Iota • Lambda Nanna Rhein-Knudsen. Marcel Tutor Ale and Anne S. Meyer. 2015. Mar. Drugs. doi:10.3390/md13063340

  7. Protein content % 3.8 ± 0.1 14.2 ± 0.0 Eucheumadenticulatum (spinosum) Chondruscrispus (Irish Moss) Furcellarialumbricalis Gigartina sp. Kappaphycusalvarezii (cottoni) 6.6 ± 0.0 27.9 ± 0.2 12.4 ± 0.0

  8. Seaweed utilization in food industry - 2014 The annual global production of hydrocolloids:100.000 tons . market value above US$ 1.1 billion. 2014: commercial total production (60.000 ton/year). value of US$ 626 million Total extraction yields (average): 20% Total dried seaweed 300.000 ton/year Seaweed protein content: 4-28% New high value product: 15.000 -20.000 ton / year

  9. Carrageenan manufacturing process (traditional) Washing Extraction Filtration Concentration Precipitation Drying Grinding Blending http://www.fmcbiopolymer.com/Food/Ingredients/Carrageenan/Manufacturing.aspx

  10. New process requirements • pH ˃ 7 • Temperature ˂30˚C - preferably at room temperature Different treatments to extract protein • Mechanical • Ultrasound assisted extraction (UAE) - Sonication • Enzymatic assisted extraction (EAE) • Chemical

  11. Eucheuma denticulatum (Eucheuma Spinosum) • Mainly in Philippines • Source of iota carrageenan • Protein content ≈ 5%

  12. Before extraction After extraction

  13. Protein extracted from spinosum in pilot scale at CP Kelco Amino acids % Drying process at GEA

  14. Essential amino acid %

  15. Non essential amino acid %

  16. https://nocco.com/ NOCCO is a tasty functional beverage developed by the Swedish health- and exercise oriented enterprise called No Carbs Company. No Carbs Company launched it’s first product in December 2014 and is today available on 22 markets. All NOCCO products are sugar-free. sweetened with sucralose and enriched with vitamins.

  17. Branched chain amino acid (BCAA) % • Leucine • Isoleucine • Valine

  18. Conclusion • Successful study to extract protein from seaweed • Multi-product extraction (biorefinery) • EAE + Alkaline extraction • The best enzymes are Viscozyme and Alcalase • New high quality protein from marine sources

  19. This investigation supported by GUDP (Green Development and Demonstration Programme ) as a part of VALSEA project.Project number: Side Journal number: 34009-15-1029

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