Isolation of protein from Chlorella sorokiniana CY1 using liquid biphasic flotation assisted with sonication through sugaring-out effect

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 phase-forming 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 1:1.25, 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.