platarthrospira platensis蛋白的提取方法及功能特性对藻蛋白生物利用度的影响

M. Mahali, G Sibi
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引用次数: 9

摘要

蛋白质是未来供应短缺的主要营养素之一。需要替代蛋白质来源和生产方法来满足蛋白质需求。来自微藻的蛋白质代表了生产蛋白质基食品配料的潜在原料。platarthrospira platensis含有高浓度蛋白质,蛋白质分子的可及性是影响提取成功的重要因素之一。为了最大限度地提取蛋白质,工艺优化和统计分析是必要的。本研究试图评价和比较各种方法提取微藻蛋白的可靠性。采用碱法、酶法、热法、微波辅助法和超声波法等5种不同的提取方法获得了白刺蛋白。测定了分离蛋白在不同pH水平下的功能特性。超声提取的蛋白收率最高,达84%。蛋白质在pH 5.0时溶解度最低(0.27%),在pH 9.0时溶解度最高(74.90%)。platensis蛋白分离物持水能力在0.902 ~ 1.341 gwater/gprotein之间。发泡量为19.37% ~ 41.28%,pH为5.0时发泡量最小,pH为3.0时发泡量最大。泡沫稳定性在pH 5.0时最大值为31.24%,随着pH的增加泡沫稳定性减小。结果表明,微波和超声两种提取方法均可提高platarthrospira藻类蛋白的生物利用度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins
Protein is one of the main nutrients that will be in short supply in the future. Alternative protein sources and production methods are required to fulfil the demand of protein requirements. Proteins from microalgae represent potential raw materials for the generation of protein based food ingredients. Arthospira platensis harbors high protein concentrations and one of the most important factors influencing successful extraction of protein is accessibility of the protein molecules. Process optimization and statistical analysis is necessary to maximize protein extraction. This study attempts to evaluate and compare various methods for their reliability in extracting microalgal proteins. Five different extraction methods namely alkali, enzymatic, thermal, microwave assisted and ultrasonic extraction were performed to obtain protein from A. platensis. Functional properties of the protein isolates were determined at various pH levels. Highest protein yield of 84% was obtained in ultrasound extraction. The lowest solubility of protein was found at pH 5.0 (0.27%) and highest solubility of protein was obtained at pH 9.0 (74.90%). Water holding capacity of protein isolates of S. platensis was in the range of 0.902 – 1.341 gwater/gprotein. The foaming capacity ranged from 19.37 to 41.28%, with the lowest and maximum values obtained at pH 5.0 and 3.0, respectively. Maximum value of foam stability at pH 5.0 was 31.24% and this subsequently decreased when the pH increased. The results revealed that both microwave assisted and ultrasound extraction methods were found suitable to make bioavailability of algal proteins from Arthospira platensis.
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