Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-18 DOI:10.1080/10498850.2022.2131495

N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin

引用次数: 1

Abstract

ABSTRACT The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.

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不同增溶pH值对酸性沉淀分离的蛋白螺旋藻功能特性的影响

摘要本研究旨在表征在4、7、10和13的不同增溶pH下回收的螺旋藻分离蛋白（SpPI）的功能特性。结果表明，pH值为7时沉淀量最大，产生的乳液具有最高的老化稳定性和热稳定性（分别为77%和56%）。此外，它还具有两亲性，具有更好的吸油和吸水能力。它还形成了减少的奶油化行为和显著的发泡稳定性。这些发现表明，在pH7下溶解的螺旋藻分离蛋白可能是一种用于食品的多功能和动态潜在乳化剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.