Protein Extraction from Brown Algae and Evaluation of Functional Properties

Changing the importance of nutrition has led to an increase in global demand for functional foods and food and drug compounds. In fact, these food products contain compounds that, in addition to nutritional properties, can also benefit from both the prevention and treatment of diseases. Many of the primary and secondary metabolites of these organisms can be converted into active substances of interest to the pharmaceutical industry. Therefore, the aim of this study was to investigate protein extraction from Sargassum illicifolium and its functional Properties. The brown algae was collected in early spring of 1396 at the time of maximum tide from the coasts of Bushehr. Protein extraction was performed by enzymatic hydrolysis. The antimicrobial activity of protein extracted from coffee algae (AP) was investigated by dilution method inEcoli O157.H7 pathogen tube. The antioxidant activity of APPH was evaluated by DPPH. AP functional properties including hydrolysis, water and oil absorption capacity, emulsifier capacity and emulsion stability, foaming capacity and floor stability were measured. Total protein content was 68.15% and protein extraction was 12.31%. The highest percentage of AP hydrolysis was in 60 minutes and was 41.66%. The MIC rate against Ecoli O157 was 3.23 mg / L and MBC was 12.5 mg / L against the same pathogen. The level of antioxidant activity or the ability to neutralize free radicals (DPPH) of AP was 48.08 ± 0.17%. The water absorption capacity of the extract of algae was 4.21 ± 0.44 g / g and the oil absorption capacity was 3.18 ± 1.03 g / g.The emulsion capacity was between 24.36 and 28.37%. The lowest emulsivity capacity was measured on day 7 at 9 pH = (26.83 ± 0.07) and the highest emulsivity capacity was zero at day 9 at pH = 9 (28.34 ± 0.64).The highest foaming capacity and stability of the foam or half-life were at pH = 7 and 29.93 ± 0.20 and 79.74 ± 1.8, respectively. Therefore, due to its favorable technological Properties, antioxidant activity and antimicrobial activity against E.coliO157, the use of AP in the food industry is proposed as a bioactive supplement.