Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis)

• Abakoura Barka ^[1] ; Amal B. Amira ^[1] ; Frédéric Francis ^[1] ; Christophe Blecker
  1. [1] University of Liège

     University of Liège

     Arrondissement de Liège, Bélgica

     
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 24, Nº 8, 2018, págs. 651-663
• Idioma: inglés
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• Resumen

  • The aim of this study was to evaluate the physicochemical properties of Spirulina colored soluble protein fractions extracted from spray-dried Spirulina powder. Three fractions, including the blue soluble Spirulina protein, the green soluble Spirulina protein, and the total soluble Spirulina protein fractions were obtained. Investigations on their behavior at air/water interface were carried out using dynamic methods of drop volume and bubble pressure surface tension measurements. Evaluation of their monolayer films’ mechanical behavior was done via compression isotherms using Langmuir film balance. The protein contents of the fractions were 82.76, 82.29, and 74.53% for the blue, the green, and the total fractions, respectively. Surface tension decay increased with increasing concentration for all the fractions. No significant difference in surface tension decay was observed between the samples at 0.3% (w/w). Surface tension decay was less important at pH 3 for all the fractions. The total fraction and the blue fraction appeared to form more elastic films than the green fraction. The blue soluble fraction also presented the highest collapse pressure and initial expansion area.