Optimization of Hoagland solution macro-elements as a culture media, for increasing protein content of duckweeds (Lemna minor).

Autor: Akyüz A; Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey., Ersus S; Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey. Electronic address: seda.ersus@ege.edu.tr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139647. Date of Electronic Publication: 2024 May 15.
DOI: 10.1016/j.foodchem.2024.139647
Abstrakt: This study aimed to increase the protein content of duckweed, a promising alternative to animal proteins and a sustainable source of plant protein cultivated via soilless agriculture, by manipulating the culture medium conditions (Hoagland solution). The contribution percentages of KH 2 PO 4 and Ca(NO 3 ) 2 , pivotal macro-elements in Hoagland solution affecting duckweed protein content, were determined using Plackett-Burman factorial design as 33.06 % and 36.61 %, respectively. Additionally, optimization was conducted employing response surface methodology, incorporating pH alongside KH 2 PO 4 and Ca(NO 3 ) 2 . Under optimal conditions of 3.92 mM KH 2 PO 4 , 7.95 mM Ca(NO 3 ) 2 , and 7.22 pH, the protein content of duckweed increased significantly, reaching 51.09 % from 39.81 %. The duckweed cultivated in modified Hoagland solution exhibited protein content of 41.74 %, while duckweed grown in commercial Hoagland solution displayed protein content of 33.01 %. This study showed protein content of duckweed could significantly increase according to the growth medium and showcasing its potential as a sustainable source of plant protein.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: