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

Barka, Abakoura

doi:10.1177/1082013218786862

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

Barka, Abakoura

2018 • In Food Science and Technology International

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/226849

DOI
10.1177/1082013218786862

PubMed
30012021

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Keywords :

Spirulina,surface tension; physicochemical, compression isotherm; interface

Abstract :

[en] 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.

Disciplines :

Biochemistry, biophysics & molecular biology

Author, co-author :

Barka, Abakoura ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Language :

English

Title :

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

Alternative titles :

[en] Propriétés physico-chimiques des fractions solubles de protéines de spiruline (Spirulina platensis)

Publication date :

17 July 2018

Journal title :

Food Science and Technology International

ISSN :

1082-0132

eISSN :

1532-1738

Publisher :

SAGE publishing

Special issue title :

Soluble protein fractions from Spirulina

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://journals.sagepub.com/doi/full/10.1177/1082013218786862

Available on ORBi :

since 01 August 2018

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