Abstract
Water and fat absorption capacity, Emulsification Capacity (EC), Foaming Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate of Spirulina cells were compared with those of soybean meal both as a function of pH and NaCI concentration. Water and fat absorption capacities of Spirulina flour were 220g and 19Og/lOOgo f sample respectively; those of soybeanm eal were 230g and 12Og/lOOgo f sample. Protein concentrate had a lower water absorption capacity, higher fat absorption capacity than its flour. It had higher EC and similar FC. Spirulina flour had similar EC and FC to that of soybean meal. The FS of flour (18%) and protein concentrate(2 7%) was poor when comparedt o soybeanm eal (55%).
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