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Provedor de dados:  ArchiMer
País:  France
Título:  Valorization of the Macroalgae Sargassum Muticum by Enzymatic Hydrolysis, Interest of Surfactants to Improve the Extraction of Phlorotannins and Polysaccharides
Autores:  Vandanjon, Laurent
Vallet, Laurent
Le Glatin, Titouan
Deleris, Paul
Baron, Regis
Bourseau, Patrick
Dumay, Justine
Data:  2016
Ano:  2016
Palavras-chave:  Brown macroalgae
Sargassum muticum
Enzymatic hydrolysis
Resumo:  The use of surfactants to improve enzymatic hydrolysis of the macroalgae Sargassum muticum has been investigated. Visible absorption spectroscopy has been used to quantify the solubilization of both polysaccharides and phlorotannins in the hydrolysates.   After total extraction, results showed that Sargassum muticum contained 2.74% (expressed in percent of the dry weight of the algae) of phlorotannins whose 32 % were in the cell wall. This result shows that it is important to access to the parietal phlorotannins. To reach this objective, we chose the enzymatic approach for destructurating the cell wall of the algae. The use of 5% dry weight (DW - 5% by weight of hydrolyzed algae) of an enzymatic mix containing a commercial beta-glucanase, a commercial protease and an alginate lyase extracted from Pseudomonas alginovora led after 3 hours of hydrolysis to the solubilization of 2.43% DW polysaccharides and 0.52% DW phlorotannins. The use of 0.5% volume of the surfactant Triton® X-100 with 10% DW of the enzymatic mix has allowed to reaching the value of 2.63% DW of solubilized phlorotannins, that is 96% of the total phenolic content.   The use of non-ionic surfactant, combined to enzymatic hydrolysis, showed an increased efficiency in disrupting cell wall and solubilizing phlorotannins in Sargassum muticum.
Tipo:  Text
Idioma:  Inglês

Editor:  Ommega Online Publishers
Formato:  application/pdf
Fonte:  Journal of Marine Biology and Aquaculture (2381-0750) (Ommega Online Publishers), 2016 , Vol. 2 , N. 1 , P. 1-7
Direitos:  2016 Vandanjon, L. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License


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