| Literature DB >> 26471653 |
Sonda Benelhadj1, Adem Gharsallaoui2, Pascal Degraeve3, Hamadi Attia4, Dorra Ghorbel1.
Abstract
In the present study, a protein isolate extracted from Arthrospira platensis by isoelectric precipitation was evaluated for its functional properties. The maximum nitrogen solubility was 59.6±0.7% (w/w) at pH 10. The A. platensis protein isolate (API) showed relatively high oil (252.7±0.3g oil/100g API) and water (428.8±15.4g of water/100g of API at pH 10) absorption capacities. The protein zeta potential, the emulsifying capacity, the emulsion ageing stability, the emulsion microstructure and the emulsion opacity as well as the foaming capacity and the foam stability were shown to be greatly affected by pH. Especially, emulsifying and foaming capacities were positively correlated to the protein solubility. Moreover, the API was able to form films when sorbitol (30% (w/w)) was used as plasticizer and to form gels when the API concentration exceeded 12% (w/w).Entities:
Keywords: Arthrospira platensis; Functional properties; Pigment–protein complexes; Protein isolate; pH
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Year: 2015 PMID： 26471653 DOI： 10.1016/j.foodchem.2015.08.133
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514