National Kaohsiung Marine University, Taiwan
Posters & Accepted Abstracts: J Exp Food Chem
Chlorella, rich in proteins, peptides, chlorophyll, vitamins and minerals, is a good material for the production of functional foods. However, the rigid cell wall cannot be easily digested and release the nutrients, which consequently lowered its nutritional value. To rupture the cell walls, Chlorella was hydrolyzed with 10% of cellulase (150 U/g) and 1% of protease (10000 U/g) at 50oC. The hydrolysate was further fermented with Lactobacillus plantarum subsp. BCRC 10069 or Lactobacillus johnsonii BCRC 17010 at 37oC for 24 hr. The chlorophyll (chlorophyll a+b), anthocyanins and lutein in the samples after 24 hr fermentation by L. plantarum subsp. BCRC 10069 or L. johnsonii BCRC 17010 increased from 6.18 to 41.58 and 22.93 ├?┬╝g/mL, from 0.291 to 0.779 and 0.808 ├?┬╝mol/g and from 0.284 to 2.107 and 1.398 mg/100 mg, respectively. The total protein content decreased from 213.13 to 128.78 mg/g, while the peptides, free amino acids contains increased from 62.52 to 227.68 and 197.63 mg/g, from 10.19 to 17.91 and 23.65 mg/g, respectively. Essential amino acids increased significantly from 5.04 to 10.88 and 5.17 mg/g. Arginine, aspartic acid, leucine, methionine and phenylalanine also increased significantly after LAB fermentation. These data suggested that hydrolysis and fermentation have high potential to improve the functionality of Chlorella.
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Journal of Experimental Food Chemistry received 236 citations as per Google Scholar report