Effect of ultraviolet-induced protein modification on techno-functional, antioxidant, and cytotoxic properties of proteins from Caulerpa prolifera
International Journal of Food Science and Technology, cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 61 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1093/ijfood/vvag225
- Dergi Adı: International Journal of Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: cytotoxicity, macroalgae, protein modification, techno-functional properties, ultraviolet radiation
- Akdeniz Üniversitesi Adresli: Evet
Özet
This is the first study to investigate protein modification using ultraviolet radiation (UVR) for improving techno-functional properties and antioxidant activity (AOA) of protein extracts from Caulerpa prolifera. In this study, UVR conditions were treatment times of 1, 5, 10, 15, and 20 min with two different distances between the sample and the ultraviolet light source of 25 and 50 cm. The effect of these conditions was investigated on water absorption capacity (WAC) and oil absorption capacity (OAC), sulfhydryl group (SH) content, protein solubility (PS), AOA, and cytotoxic effect of protein extracts and functional groups, microstructure, and colour properties of the modified proteins. According to the results, protein extracts modified under UVR conditions with a treatment time of 15 min and a distance of 25 cm, which provided the best results, had WAC, OAC, SH content, PS, AOACUPRAC, and AOADPPH determined as 316.98 ± 4.97%, 610.51 ± 32.12%, 12.04 ± 0.11%, 58.95 ± 3.15 μmol/g, 11.77 ± 0.52 mg Trolox equivalent (TE)/g, and 8.11 ± 0.71 mg TE/g, respectively. According to the results of Fourier transform infrared spectroscopy (FT-IR) analysis, UVR leads to an increase in β-sheet and a decrease in 310-helix content and β-turn structure. UVR provided an increase in WAC, OAC, SH, PS, and AOA of proteins compared to untreated protein extracts.