Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency

JOURNAL OF COLLOID AND INTERFACE SCIENCE

卷:584

Article

Boecker, Lukas¹  Bertsch, Pascal²  Wenner, David¹  Teixeira, Stephanie¹  Bergfreund, Jotam²  Eder, Severin³  Fischer, Peter²  Mathys, Alexander¹ 

[1] Swiss Fed Inst Technol, Dept Hlth Sci & Technol, Inst Food Nutr & Hlth, Sustainable Food Proc Lab, Schmelzbergstr 9, Zurich, Switzerland

[2] Swiss Fed Inst Technol, Dept Hlth Sci & Technol, Inst Food Nutr & Hlth, Food Proc Engn Lab, Schmelzbergstr 7, CH-8092 Zurich, Switzerland

[3] Swiss Fed Inst Technol, Dept Hlth Sci & Technol, Inst Food Nutr & Hlth, Food Biochem Lab, Schmelzbergstr 9, CH-8092 Zurich, Switzerland

关键词: Oil-water interface;    Microalgae protein;    Isoelectric point;    Single cell protein;    Purification efficiency;    Nitrogen to protein conversion factor;    Phycocyanin;    Interfacial rheology;    Alternative protein;   

DOI  :  10.1016/j.jcis.2020.09.067

来源: Elsevier

【 摘 要 】

In light of environmental concerns and changing consumer demands, efforts are increasing to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network formation and emulsifying potential of Arthrospira platensis protein extracts and hypothesize a mechanistic change upon progressing purification. A microalgae suspension of A. platensis powder in phosphate buffer solution (pH 7, 0.1 M) was homogenized and insoluble components separated by centrifugation. Proteins were precipitated at the identified isoelectric point at pH 3.5 and diafiltrated. In interfacial shear rheology measurements, the build-up of an interfacial viscoelastic network was faster and final network strength increased with the degree of purification. It is suggested that isolated A. platensis proteins rapidly form an interconnected protein layer while coextracted surfactants impede protein adsorption for crude and soluble extracts. Emulsions with 20 vol % medium chain triglycerides (MCT) oil could be formed with all extracts of different degrees of purification. Normalized by protein concentration, smaller droplets could be stabilized with the isolated fractions. For potential applications in food, pharma and cosmetic product categories, the enhanced functionality has to be balanced against the loss in biomass while puri-fying microalgae proteins or other alternative single cell proteins. (C) 2020 The Author(s). Published by Elsevier Inc.

【 授权许可】

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