| Abstract: | Microalgae, a sustainable source of multi beneficial components has been discovered and could be utilised in pharmaceutical, bioenergy and food applications. This study aims to investigate the sugaring-out effect on the recovery of protein from wet green microalga, Chlorella sorokiniana CY1 which was assisted with sonication. A comparison of monosaccharides and disaccharides as one of the phaseforming constituents shows that the monosaccharides, glucose was the most suitable sugar in forming the phases with acetonitrile to enhance the production of protein(52% of protein). The protein productivity of microalgae was found to be significantly influenced by the volume ratio of both phases, as the yield of protein increased to 77%. The interval time between the sonication as well as the sonication modes were influencing the protein productivity as well. The optimum protein productivity was obtained with 10 s of resting time in between sonication. Pulse mode of sonication was suitable to break down the cell wall of microalgae compared to continuous mode as a lower protein yield was obtained with the application of continuous mode. The optimum condition for protein extraction were found as followed: 200 g/L glucose as bottom phase with volume ratio of I:1.25, 10 s of resting time for ultrasonication, 5 s of ultrasonication in pulse mode and 0.25 g of biomass weight. The high yield of protein about 81% could be obtained from microalgae which demonstrates the potential of this source and expected to play an important role in the future. |
