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- Title
Functional Properties and Amino acid Profile of Spirulina platensis Protein Isolates.
- Authors
Bashir, Shahid; Sharif, Mian Kamran; Butt, Masood Sadiq; Shahid, Muhammad
- Abstract
Protein malnutrition and food insecurity represent serious obstructions to sustainable development, poverty reduction and food quality throughout the world. The present study has been designed to evaluate the Spirulina platensis (SP) as a protein alternative source for the utilization in food products. A protein isolate was prepared from S. platensis powder through extraction with 0.1N NaOH, precipitation at pH 3, neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The S. platensis isolate amino acids compositions revealed that the total essential amino acids contribution was comparatively higher in SPI (31.16±1.43 g/100 g) as compared with SP (27.75±1.21 g/100 g). Moreover, oil and water absorption capacities, foaming and emulsifying properties, surface hydrophobicity and nitrogen solubility index were found better functional properties under laboratory conditions except emulsion properties. Conclusively, SP and its isolates might be used in various food products to curtail protein energy malnutrition.
- Subjects
SPIRULINA platensis; AMINO acid separation; SOY isolate fiber; FUNCTIONAL proteomics; PREVENTION of malnutition
- Publication
Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2016, Vol 59, Issue 1, p12
- ISSN
2221-6421
- Publication type
Article
- DOI
10.52763/pjsir.biol.sci.59.1.2016.12.19