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.
Highlights
Protein is a very vital component of human nutrition
Alkali Extraction Arthospira platensis biomass was subjected to pretreatment by high pressure homogenization
Protein yield based on various extraction method were represented in figure 1
Summary
Protein is a very vital component of human nutrition. It is estimated that, nearly 25% of the world population lack suitable protein supply [1]. Food containing substantial amount of protein are gained from animal and plant sources and subsequently used as functional ingredients. Conventional mechanical and enzymatic methods for protein extraction are laborious, time-consuming, and may require the use of solvents [3]. These methods may affect the integrity of extracted algal proteins due to the release of proteases from cytosolic vacuoles [4]. These methods are laborious and time consuming [5]. Process optimization and statistical analysis is necessary to maximize protein extraction and determine the independent and interaction effects of various process parameters on the extraction yields
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