破壁技術提升海藻於植物肉應用的營養與加工特性研究

Enhancing the Nutritional and Functional Properties of Seaweed for Plant-Based Meat Applications through a Combined Cell Disruption Technique

本研究開發一種結合芬頓氧化（0. 25 M FeSO4＋ 0 mL 30 % H2O2）與低頻超音波（7 kHz）之複合破壁技術，應用於綠藻石蓴（Ulva lactuca）與紅藻海木耳（Sarcodia suae）之植物肉原料開發，評估其對營養釋出與加工特性之影響。實驗結果顯示，該破壁法顯著提高蛋白質萃取率，石蓴從0.49±0.03 %升至8.02±0.59 %，海木耳則由0.35±0.0 %升至23. ±0.57 %；總醣含量分別提升至269.96± 8.56 mg/g與263.65±3. 3 mg/g，還原糖濃度亦上升逾5倍。游離胺基酸、表面疏水性與起泡性顯著提升，而硫氫基與雙硫鍵分析顯示蛋白質交聯結構大幅鬆解，可促進鍵結的重新分佈並降低了過度的共價交聯。本研究證實Fenton–UAE技術可在常溫條件下實現海藻細胞壁的高效破裂，促進多醣、蛋白質與還原醣的釋放，並同步改質其界面性與結構性質，為未來植物性肉品開發提供科學性之貢獻。

In this study, a novel cell disruption method was developed integrating Fenton oxidation (0.125 M FeSO4 + 10 mL 30% H2O2) with low-frequency ultrasound (17 kHz), aiming to enhance the nutritional release and functional properties of green seaweed (Ulva lactuca) and red seaweed (Sarcodia suae) for use in plant-based meat formulations. The combined treatment significantly increased protein extraction yields from 0.49±0.03% to 18.02±0.59% in U. lactuca, and from 0.35±0.01% to 23.11±0.57% in S. suae. Total carbohydrate content increased to 269.96±18.56 mg/g and 263.65±3.13 mg/g, respectively, with over five-fold increase in reducing sugar content. In addition, levels of free amino acids, surface hydrophobicity, and foaming capacity were significantly enhanced. Analyses of sulfhydryl and disulfide bond revealed substantial disruption of protein cross-links, suggesting partial unfolding and redistribution of protein-polysaccharide interactions. This Fenton–ultrasound-assisted extraction approach effectively disrupted the rigid seaweed cell wall at ambient temperature, facilitating the release of bioactive compounds and enhancing physicochemical properties relevant to plant-based meat production. The study findings offer a sustainable and functional processing strategy for incorporating seaweed as a highvalue ingredient in next-generation alternative protein products.