Extraction of Crude Protein from Sargassum crassifolium Harvested from the South Coast of Sri Lanka and to Determination of the Functional Properties of the Crude Extracts
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Date
2020
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Oceans provide an attractive domain for nutrient sources with the rising global population
and decreasing available land and freshwater resources. Marine macroalgae, Sargassum
crassifolium has a higher growth rate around the country. It has 9–20% protein content
which changes based on the environmental conditions. This study aimed to compare
different effective processes to extract crude protein and studying the functional
properties of the crude extract from S. crassifolium harvested from Matara, Sri Lanka.
Proximate composition was determined and extracted crude protein from S.
crassifolium using different protocols (water, salt, ethanol, and alkaline). Extracted crude
protein was lyophilized and used for protein quantification and all extracts were analysed
by using 15% SDS-PAGE. Selected best yield ratio was used to observe antioxidant
properties and antimicrobial properties. Raw seaweed contains 82.61% ±0.47 moisture,
2.45% ±0.47 crude fat, 10.29% ±0.35 protein, and 3.52% ±0.19 ash respectively. Based
on yield analysis 1:3 (water extraction), 4% (salt extraction), 1:3 (alkaline extraction) and
1:4 (ethanol extraction) were selected as best. Developed protocols containing 13.34%
±0.97 (Water extraction), 17.69% ±1.39 (Salt extraction), 4.39% ±0.44 (Alkaline
extraction) and 9.74% ±0.56 (Ethanol extraction) crude protein respectively (p<0.05). All
treatments showed a low-intensity band pattern with 15% SDS-PAGE, confirming the
characteristics of the protein. For DPPH radical scavenging activity, the salt extract
showed higher activity with 58.94% ±1.52, and ethanol extract showed the highest ironchelating and low malondialdehyde concentration (p<0.05). Results of Total Plate Count
showed less antibacterial activities among crude protein extracts of S.
crassifolium (p<0.05). These results conclude that crude protein produced from S.
crassifolium has good antioxidants, metal chelating, and antibacterial properties which
can be used in the food industry.
Keywords: Sargassum crassifolium, Crude protein, Antioxidant, Metal chelating,
Antibacterial
Description
Keywords
Agriculture, Animal Sciences, Fisheries