Protein Extraction from Spirulina Platensis
Maram Al Hinai1, Amjad Al Kalbani2, Buthaina Al Rubkhi3, Umaima Al Kalbani4, Santosh Walke5
1Maram A Hina*, MIE Department, College of Engineering, National University of Science and Technology, Muscat, Oman.
2Amjad Al Kalbani, MIE Department, College of Engineering, National University of Science and Technology, Muscat, Oman.
3Buthaina Al Rubkhi, MIE Department, College of Engineering, National University of Science and Technology, Muscat, Oman.
4Umaima Al Kalbani, MIE Department, College of Engineering, National University of Science and Technology, Muscat, Oman.
5Santosh Walke, MIE Department, College of Engineering, National University of Science and Technology, Muscat, Oman
Manuscript received on September 16, 2019. | Revised Manuscript received on 24 September, 2019. | Manuscript published on October 10, 2019. | PP: 1524-1530 | Volume-8 Issue-12, October 2019. | Retrieval Number: L31101081219/2019©BEIESP | DOI: 10.35940/ijitee.L3110.1081219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The extraction of protein from green spirulina microalgae platensis was carried out by centrifugation, ultra sound assisted extraction and combination of centrifugation and ultrasound assisted extraction spirulina platensis was carried out using ultrasound-assisted extraction and statistical optimization method is used to obtain the optimum conditions. A Box–Behnken design method was used to optimize the process conditions affecting protein extraction. This conditions investigated on microalgae cell disruption method by the combination of both ultrasonication and centrifuge. Different buffer solutions were used and the time of the ultrasonication was also varied. The protein extraction quantity was evaluated. The obtained results confirm that mixed buffer III showed the high concentration of protein but low quality. The study on the effect of ultrasonication period, the concentration of protein increased and remains constant also when duration of sonication is elongated and this result was observed during continuous ultrasonication in similar manner. The protein concentration is one of the important aspect, the protein quality must be satisfied. The results confirms the optimum condition of protein extraction from green microalgae requires the combination of the use of buffer solution and a proper duration of ultrasonication to maximize the protein quantity.
Keywords: Protein, Extraction, Ultrasonication, Centrifuge, Spirulina.
Scope of the Article: Bio-Science and Bio-Technology