Optimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract

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dc.contributor.authorAmiri, Motahharesadat
dc.contributor.authorHassani, Bahram
dc.contributor.authorBabapour, Hamid
dc.contributor.authorNikmanesh, Ali
dc.contributor.authorHosseini, Seyed Ebrahim
dc.contributor.authorAsadi, Gholamhassan
dc.contributor.authorAbedinia, Ahmadreza
dc.date.accessioned2026-04-04T13:33:23Z
dc.date.available2026-04-04T13:33:23Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study aimed to optimize the hydrolysis conditions for converting bioactive peptides from the microalgae Scenedesmus obliquus isolated protein (SOIP) using pepsin. The SOIP was first characterized using sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC) for amino acid profiles. Response surface methodology (RSM) with a central composite design (CCD) was then employed to determine the optimal hydrolysis parameters of enzyme concentration and time for pepsin. Hydrolysates were fractionated based on molecular weight and evaluated for antioxidant, emulsifying, fat binding, and foaming properties. Statistical analysis using RSM showed that both hydrolysis time and enzyme concentration positively influenced the yield of bioactive peptides. Peptides in the 5-10 kDa range demonstrated the highest antioxidant activity, while lower molecular weight peptides (<5 kDa) exhibited superior fat-binding and emulsifying properties. Overall, hydrolysis significantly enhanced the functional properties compared to the unhydrolyzed control. This study demonstrated that Scenedesmus obliquus is a promising source of bioactive peptides and defined optimized conditions for their enzymatic extraction using pepsin.
dc.identifier.doi10.1111/1750-3841.70129
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue4
dc.identifier.orcid0000-0001-6784-0141
dc.identifier.orcid0009-0004-0013-9309
dc.identifier.pmid40184030
dc.identifier.scopus2-s2.0-105002074423
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/1750-3841.70129
dc.identifier.urihttps://hdl.handle.net/11616/109118
dc.identifier.volume90
dc.identifier.wosWOS:001459516400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectantioxidant properties
dc.subjectbioactive peptides
dc.subjectmicroalgae
dc.subjectprotein hydrolysate
dc.subjectstructural properties
dc.titleOptimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract
dc.typeArticle

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