Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Devi, M. Anusuya; Venkataraman, L. V.

doi:10.1111/j.1365-2621.1984.tb13660.x

Cited by 47 publications

(15 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The protein content of the three samples was moderate when compared to other algae promoted as protein sources such as Spirulina [1,19]. The protein content of the three samples was moderate when compared to other algae promoted as protein sources such as Spirulina [1,19].…”

Section: Discussionmentioning

confidence: 84%

A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green algaNostoc commune Vauch. from the Philippines and Japan

Briones

Hori

Martinez-Goss

et al. 1997

Plant Food Hum Nutr

View full text Add to dashboard Cite

The physical properties, amount of oxalate-oxalic acid soluble substances (OOSS), protein and in vitro protein digestibility of Nostoc commune from the Philippines and Japan were determined. The samples were the spherical type from the Philippines (PS), the dry field discoid type from the Philippines (PD), and the dry field discoid type from Japan (JD). The discoid types, PD and JD, regardless of origin showed higher settling volume in water (SV) and bulk density than PS. The OOSS values obtained for all samples were directly related to SV and bulk density. The WHC level was highest in PS. This desirable characteristic makes PS a technologically potential sample for large-scale food production applications in the future. Protein and in vitro protein digestibility varied significantly among all samples. In general, the algal samples examined possess desirable physical properties which are expected to be related to physiological functions.

show abstract

Section: Discussionmentioning

confidence: 84%

A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green algaNostoc commune Vauch. from the Philippines and Japan

Briones

Hori

Martinez-Goss

et al. 1997

Plant Food Hum Nutr

View full text Add to dashboard Cite

show abstract

“…Alkalization has been used in a long series of studies on muscle protein isolation [10,11,23,24], and also in studies of vegetable protein isolation [7,8], including microalgae [15][16][17]25]. One reason for the alkalization step has been that it improves solubilization due to negative repulsion between proteins.…”

Section: Processmentioning

confidence: 99%

“…Although their recovery process used pHadjustments to fractionate the different components of the raw material, the method was applied to algal biomass which had been previously defatted with either hexane [16] or isopropanol [15]. Application of organic solvents risks denaturation of proteins and is therefore questionable from a protein-functionality point of view.…”

Section: Introductionmentioning

confidence: 99%

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

2015

View full text Add to dashboard Cite

Keywords:Microalgae Nannochloropsis Food Acid/alkaline solubilization and precipitation Protein n-3 fatty acids Fractionation of plant and animal raw materials by pH-shift processing has been widely applied to purify proteins. The principle is to solubilize proteins at high or low pH, removing debris and precipitating the proteins near their isoelectric point. We here describe the pH-shift process on commercially available Nannochloropsis oculata. The partitioning of major nutrients into the various fractions of the process was studied. Proteins were found to exhibit maximal solubility between pH 7 and 10, with a minimal solubility below pH 4. Two process versions were investigated in this study, with solubilization at either pH 7 (native pH) or 10; both versions were precipitated at pH 3. Up to 85% of both the protein and total fatty acids were recovered in the final product, compared to the initial algal slurry. Protein, total fatty acids and carbohydrates were concentrated in the final product, while the ash content was lower compared to the starting material. From a processing point of view, solubilization of Nannochloropsis at native pH was found to be preferable, since less chemicals were consumed compared to high-pH solubilization. Owing to its content of protein and (total) fatty acids (23 and 12% of dry weight, respectively), the latter enriched in eicosapentaenoic acid (EPA), the product of the pH-shift process has potential as a functional food ingredient.

show abstract

“…Spirulina protein isolate forms gels after heating (90°C) and cooling, showing fairly low minimum critical gelling concentrations (1.5 wt% in aqueous solution) compared to other food (soy) proteins [81]. Spirulina protein concentrate (SPC) have shown higher emulsifying and similar foaming capacity, when compared with soybean meal [82]. The rheological and textural parameters increased linearly with increased C-PC addition (0.25-1.25% w/w) in oil-in-water emulsions, suggesting C-PC emulsion stabilizing role [83].…”

Section: Future Carriers Of Bioactive Substances and Food Additives Wmentioning

confidence: 99%

Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić¹,

Minić²,

Nikolić³

et al. 2018

Microalgal Biotechnology

View full text Add to dashboard Cite

Spirulina has a documented history of use as a food for more than 1000 years, and has been in production as a dietary supplement for 40 years. Among many of Spirulina bioactive components, blue protein C-phycocyanin and its linear tetrapyrrole chromophore phycocyanobilin occupy a special place due to broad possibilities for application in various areas of food technology. The subject of this chapter is up-to-date food applications of these Spirulina components, with a focus on their use as food colorants, additives, nutriceuticals, and dietary supplements. Their other actual and future food application possibilities will also be briefly presented and discussed.

show abstract

Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Cited by 47 publications

References 25 publications

A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green algaNostoc commune Vauch. from the Philippines and Japan

A comparison of physical properties, oxalate-oxalic acid soluble substances, protein content, and in vitro protein digestibility of the blue-green algaNostoc commune Vauch. from the Philippines and Japan

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

Spirulina Phycobiliproteins as Food Components and Complements

Contact Info

Product

Resources

About