Extraction and Enzymatic Hydrolysis of Spirulina Protein as Antioxidant

Abstract

Spirulina sp. is a microalgae species that is consumed as a dietary supplement due to its high nutrition content, especially protein and its bioactivity as a radical scavenger. Extraction and hydrolysis processes are expected to enhance Spirulina’s functional characteristic and its bioactivity to inhibit free radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH). The aim of this study was to compare the effect of two different extraction methods on protein concentration, degree of hydrolysis, DPPH free radical inhibition, and amino acid profile of Spirulina sp. hydrolysate. Spirulina sp. were extracted using two different methods, physical and chemical methods. The crude protein extracts were analysed using Biuret method and hydrolysed using papain enzyme. The protein hydrolysate was finally run through some analysis such as hydrolysis degree, amino acid profile, and DPPH scavenging activity. The two different extraction methods effected on protein concentration and degree of hydrolysis significantly (p < 0,05). Protein concentration of Spirulina sp. that were extracted using physical method is 67,4 ± 14,35 mg/mL, while Spirulina sp. that were extracted using chemical method is 53,41 ± 3,90 mg/mL. Hydrolysis degree of protein hydrolysate extracted using physical method is 77,141 ± 11,945% while Spirulina sp. that were extracted using chemical method is 35,081 ± 15,884%. Both Spirulina sp. extract and hydrolysate %inhibition decreased after storage. Hydrolysate extracted using physical method contains 8.711,56 mg/kg of amino acid, while hydrolysate extracted using chemical method contains 3.391,56 mg/kg.