Iodine identification in major edible seaweed Kappaphycus alvarezii and establishment of an iodine reduction method for its protein extract for utilization as a protein source

Abstract

Kappaphycus alvarezii is the most widely cultivated seaweed globally. The use of the protein contained in K. alvarezii as an alternative protein source seems to be an effective countermeasure against the protein crisis. Here, we identified the iodine chemical species in K. alvarezii and developed an iodine reduction method. We used various fractionation methods and showed that almost all the iodine in the K. alvarezii alkali extract is present as an iodinated protein, and reducing the amount of iodine per protein was difficult. Subsequently, an iodine reduction method was established to cleave the covalent bonds between the protein and iodine, and we could successfully reduce the amount of iodine per protein by approximately half.