Mechanical Extraction of Protein Solution from Microalgae by Ultrasonication

2018 4th International Conference on Environment and Renewable Energy

生态环境科学;能源学

Kuhavichanan, A.^1,2 ; Kusolkumbot, P.^2 ; Sirisattha, S.^2 ; Areeprasert, C.^1

Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University, 50 Ngam Wong Wan Road, Lat Yao, Chatuchak, Bangkok

10900, Thailand^1

Biodiversity Research Centre, Thailand Institute of Scientific and Technological Research, 35 Mu 3 Tambon Khlong Ha, Amphoe Khlong Luang, Pathum Thani

12120, Thailand^2

关键词: Buffer solutions;    High-quality products;    Mechanical extraction;    Optimum conditions;    Protein concentrations;    Protein extraction;    Protein solution;    Ultra-sonication;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/159/1/012009/pdf
DOI  :  10.1088/1755-1315/159/1/012009

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

This study investigated the condition on microalgae cell disruption method by the combination of ultrasonication and buffer solution. Various buffer solutions have been utilized and the duration of the sonication was also tested. The quantity in term of protein concentration and the quality of the protein product were evaluated. Results showed that Mixed buffer III and Triton x lysis buffer showed the high concentration of protein but low quality. SDS lysis buffer showed high quality protein product but low the concentration of protein. For the study on the effect of sonication duration, the concentration of protein significantly increased when longer duration of sonication was applied and this result was observed during continuous sonication test as well. The concentration of protein was not only the important aspect, but the quality of the protein needs to be satisfied. Thus, it could be suggested that the optimum condition of protein extraction from microalgae needs the combination of the use of buffer solution to ensure high quality product and an appropriate duration of ultrasonication to maximize the quantity of protein.