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- Title
Magnetic fields: biomass potential of Spirulina sp. for food supplement.
- Authors
Veiga, Mayara Copello; Fontoura, Mariana Martins; de Oliveira, Mariana Gonçalves; Costa, Jorge Alberto Vieira; Santos, Lucielen Oliveira
- Abstract
This study evaluated the influence of the magnetic field on the chemical composition of Spirulina sp. LEB 18 and its digestibility and protein solubility. The highest protein digestibility of biomass was obtained at 30 °C and with 2.5 g L−1 NaNO3 (78.4%) in the medium, and the highest solubility was found in the cultivated biomass exposed to 60 mT, 30 °C and 2.5 g L−1 NaNO3 (89%, pH 6). MF application did not modify the protein concentration of biomass, but reduced the carbohydrate concentration by 69.1%, showing that the biomass obtained in the culture submitted to MF may be used as an ingredient in the development of protein supplements.
- Subjects
DIETARY supplements; MAGNETIC fields; BIOMASS production; SPIRULINA; PROTEIN solubility; BIOMASS
- Publication
Bioprocess & Biosystems Engineering, 2020, Vol 43, Issue 7, p1231
- ISSN
1615-7591
- Publication type
Article
- DOI
10.1007/s00449-020-02318-4