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.
| Published in | International Journal of Pharmacy and Chemistry (Volume 5, Issue 2) |
| DOI | 10.11648/j.ijpc.20190502.12 |
| Page(s) | 20-25 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Protein Extraction, Arthospira, Microalgae, Microwave Assisted, Ultrasonic
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APA Style
Mahmood Mahali, Sibi G. (2019). Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins. International Journal of Pharmacy and Chemistry, 5(2), 20-25. https://doi.org/10.11648/j.ijpc.20190502.12
ACS Style
Mahmood Mahali; Sibi G. Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins. Int. J. Pharm. Chem. 2019, 5(2), 20-25. doi: 10.11648/j.ijpc.20190502.12
AMA Style
Mahmood Mahali, Sibi G. Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins. Int J Pharm Chem. 2019;5(2):20-25. doi: 10.11648/j.ijpc.20190502.12
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Download@article{10.11648/j.ijpc.20190502.12,
author = {Mahmood Mahali and Sibi G.},
title = {Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins},
journal = {International Journal of Pharmacy and Chemistry},
volume = {5},
number = {2},
pages = {20-25},
doi = {10.11648/j.ijpc.20190502.12},
url = {https://doi.org/10.11648/j.ijpc.20190502.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijpc.20190502.12},
abstract = {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.},
year = {2019}
}
TY - JOUR T1 - Extraction Methods and Functional Properties of Protein from Arthospira platensis for Bioavailability of Algal Proteins AU - Mahmood Mahali AU - Sibi G. Y1 - 2019/09/11 PY - 2019 N1 - https://doi.org/10.11648/j.ijpc.20190502.12 DO - 10.11648/j.ijpc.20190502.12 T2 - International Journal of Pharmacy and Chemistry JF - International Journal of Pharmacy and Chemistry JO - International Journal of Pharmacy and Chemistry SP - 20 EP - 25 PB - Science Publishing Group SN - 2575-5749 UR - https://doi.org/10.11648/j.ijpc.20190502.12 AB - 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. VL - 5 IS - 2 ER -
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