ArticleFoods (Basel, Switzerland)2020
Physicochemical Characteristics of Protein Isolated from Thraustochytrid Oilcake.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange.Journal of food science · 2026Article
- Shotgun-Based Mass Spectrometry Analysis of Phospholipid and Triacylglycerol Molecular Species and Eicosanoids in Salmon Muscle Tissue on Feeding Microbial Oil.Marine drugs · 2023Article
- Partial characterization of canola (Heliyon · 2023Article
- Lipid Droplets from Plants and Microalgae: Characteristics, Extractions, and Applications.Biology · 2023Review
- Ultrasound-Assisted Extraction of Protein fromMolecules (Basel, Switzerland) · 2023Article
- Evaluating the Potential of the Defatted By-Product ofFoods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors.
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Abstract
The oil from thraustochytrids, unicellular heterotrophic marine protists, is increasingly used in the food and biotechnological industries as it is rich in omega-3 fatty acids, squalene and a broad spectrum of carotenoids. This study showed that the oilcake, a by-product of oil extraction, is equally valuable as it contained 38% protein/dry mass, and thraustochytrid protein isolate can be obtained with 92% protein content and recovered with 70% efficiency. The highest and lowest solubilities of proteins were observed at pH 12.0 and 4.0, respectively, the latter being its isoelectric point. Aspartic acid, glutamic acid, histidine, and arginine were the most abundant amino acids in proteins. The arginine-to-lysine ratio was higher than one, which is desired in heart-healthy foods. The denaturation temperature of proteins ranged from 167.8-174.5 °C, indicating its high thermal stability. Proteins also showed high emulsion activity (784.1 m
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