Summary of Biotechnology doctoral thesis: Research and receiving protein from brackish water algae (Chaetomorpha sp.) for application in food industry

Study on process of extracting and receiving protein concentrate from Chaetomorpha sp. Investigate the biological properties, functional properties and nutritional value of protein concentrate from algae for application in food.
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Summary of Biotechnology doctoral thesis: Research and receiving protein from brackish water algae (Chaetomorpha sp.) for application in food industry MINISTRY OF VIETNAM ACADEMY EDUCATION AND OF SCIENCE AND TRAINING TECHNOLOGY GRADUATE UNIVERSITY SCIENCE AND TECHNOLOGY ---------------------------- Bach Ngoc MinhRESEARCH AND RECEIVING PROTEIN FROMBRACKISH WATER ALGAE (Chaetomorpha sp.) FOR APPLICATION IN FOOD INDUSTRY Major: Biotechnology Code: 9 42 02 01SUMMARY OF BIOTECHNOLOGY DOCTORAL THESIS Ho Chi Minh City – 2020The thesis is completed at: Ministry of Education and Training– Vietnam Academy of Science and Technology.Supervisors 1: Assoc. Prof., Dr. Hoang Kim AnhSupervisors 2: Assoc. Prof., DSc. Ngo Ke SuongReviewer 1: …Reviewer 2: …Reviewer 3: ….The thesis shall be defended in front of the Thesis Committeeat Ministry of Education and Training – Vietnam Academyof Science and Technology.At...... hour....... date...... month...... year 20…The thesis can be found at:- Library of Ministry of Education and Training- Vietnam National Library INTRODUCTION1. The necessity of the thesis Currently, some species of algae (such as Chaetomorpha sp.,)are growing naturally throughout the brackish water shrimpponds in the Mekong Delta. After harvesting shrimps, algae wereremoved from the pond, wasting and polluting the environment.Many studies show that the ingredients in algae have highnutritional value. In particular, the protein in algae has a balancedamino acid composition and a high content of essential aminoacids. Plant proteins also have many good functional propertiesthat make them widely used in foods industry. In addition, someproteins from algae also exhibit biological properties such asantibacterial and antioxidant properties. Research on proteinintake from seaweed opens up opportunities to use plant proteinsources to replace protein sources from animals in food industry.2. Research purpose Study on process of extracting and receiving proteinconcentrate from Chaetomorpha sp. Investigate the biologicalproperties, functional properties and nutritional value of proteinconcentrate from algae for application in food.3. New scientific contributions of the thesis The research focuses on collecting protein concentrate fromChaetomorpha sp., a new source materials that has not beenexploited. In this study, we use ultrasound technique combinedwith a new type of cellulase to hydrolyze into algae cells toenhance protein extraction. Unlike conventional cellulase (withoptimal pH in the acid region), the new cellulase works well inthe pH range from 6.5 to 7.5, so it is suitable for protein 1extraction from algae biomass. The protein group dissolves wellin a neutral or slightly alkaline medium. In addition, the topic has scientific significance in providingcompletely new and systematic information about the proteingroups in Chaetomorpha sp. such as the amino acid composition,protein fractions and the molecular size of the water-soluble andalkaline protein groups; morphological, antibacterial,antioxidant, functional properties, and digestibility under in vitroand in vivo conditions of the protein concentrate fromChaetomorpha sp.4. The main research content of the thesis- Investigate the process of extracting and purifying proteinsfrom Chaetomorpha sp.- Determination of amino acid composition, morphology andstructure, functional properties, biological activity andnutritional value of protein concentrate from seaweed. Chapter 1: OVERVIEW1.1. Green algae Chaetomorpha sp. Green algae of the genus Chaetomorpha are multicellularbodies made up of cylindrical cells, characterized by non-branching fibers. Phylum: Chlorophyta Class: Ulvophyceae Order: Cladophorales Family: Cladophoraceae Genus: Chaetomorpha There are about 50 species of Chaetomorpha currentlyrecognized based on several morphological characteristics, such 2as growth form, cell size and shape of attached cells (Leliaert,Frederik et al. 2011).1.2. Algae protein The protein content of algae varies from species to species.Survey results of Kumar (2010) on 18 different species ofseaweeds of 3 branches Chlorophyta, Phaeophyta, Rhodophytain India showed that protein content varies from 10 - 35%. The protein content of seaweed is also affected by theseasonal cycle of the year. Fleurence (1999) pointed to theseasonal change in protein content of 9 - 25% on P.palmate withthe highest protein intake during the spring and winter months.In Ulva lactuca, the highest protein ...