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Xu Y, Tong X, Lu Y, Lu Y, Wang X, Han J, Liu Z, Ding J, Diao C, Mumby W, Peng Y, Sun Q. Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge. Int J Biol Macromol 2024:133747. [PMID: 38986987 DOI: 10.1016/j.ijbiomac.2024.133747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/28/2024] [Accepted: 07/06/2024] [Indexed: 07/12/2024]
Abstract
Recent breakthroughs emphasized the considerable potential of microalgae as a sustainable protein source. Microalgae are regarded as a substitute for protein-rich foods because of their high protein and amino acid content. However, despite their nutritional value, microalgae cannot be easily digested by humans due to the presence of cell walls. In the subsequent sections, protein extraction technology, the overview of the inherent challenges of the process, and the summary of the factors affecting protein extraction and utilization have been deliberated. Moreover, the review inspected the formation of proteolytic products, highlighting their diverse bioactivities, including antioxidant, antihypertensive, and immunomodulatory activities. Finally, the discussion extended to the emerging microalgal protein sourced foods, such as baked goods and nutritional supplements, as well as the sensory and marketing challenges encountered in the production of microalgal protein foods. The lack of consumer awareness about the health benefits of microalgae complicates its acceptance in the market. Long-standing challenges, such as high production costs, persist. Currently, multi-product utilization strategies are being developed to improve the economic viability of microalgae. By integrating economic, environmental, and social factors, microalgae protein can be sustainably developed to provide a reliable source of raw materials for the future food industry.
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Affiliation(s)
- Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Yongtong Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Xiangyi Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Jiaheng Han
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Ziyu Liu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Juntong Ding
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Can Diao
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - William Mumby
- Department of Health, Nutrition, and Food Sciences, Florida State University, USA
| | - Ye Peng
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao.
| | - Quancai Sun
- Department of Health, Nutrition, and Food Sciences, Florida State University, USA.
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Karabulut G, Purkiewicz A, Goksen G. Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications. Compr Rev Food Sci Food Saf 2024; 23:e13372. [PMID: 38795380 DOI: 10.1111/1541-4337.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/06/2024] [Accepted: 05/06/2024] [Indexed: 05/27/2024]
Abstract
The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Türkiye
| | - Aleksandra Purkiewicz
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
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Tello P, Santos J, Perez-Puyana VM, Romero A, Trujillo-Cayado LA. Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems. Int J Biol Macromol 2024; 268:131599. [PMID: 38626840 DOI: 10.1016/j.ijbiomac.2024.131599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/02/2024] [Accepted: 04/12/2024] [Indexed: 05/02/2024]
Abstract
Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its environmental and sustainable properties, it has been studied as an alternative stabilizer for food emulsions. In this sense, the main objective of this work is to evaluate the effectiveness of PC and its use in combination with diutan gum (DG), a biological macromolecule, to prepare emulgels formulated with avocado oil. Z-potential measurements show that the optimum pH for working with PC is 2.5. Furthermore, the system exhibited a structured interface at this pH. The surface tension did not decrease further above 1.5 wt% PC. Interestingly, emulsions formulated with >1.5 wt% PC showed recoalescence immediately after preparation. Although 1.5 wt% had the smallest droplet size, this emulsion underwent creaming due to the low viscosity of the system. DG was used in combination with PC to increase viscosity and reduce creaming. As little as 0.1 wt% DG was sufficient to form an emulgel when incorporated into the previous emulsion, which exhibited pseudoplastic behaviour and viscoelastic properties with very low creaming rates. However, the use of PC in combination with DG resulted in a non-aggregated and stable emulgel with 1.5 wt% PC and 0.1 wt% DG.
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Affiliation(s)
- Patricia Tello
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011 Sevilla, Spain
| | - Jenifer Santos
- Departamento de Ciencias de la Salud y Biomedicina, Facultad de Ciencias de la Salud, Universidad Loyola Andalucía, Avda. de las Universidades s/n, Dos Hermanas, 41704 Sevilla, Spain
| | - Víctor M Perez-Puyana
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Tramontana s/n, 41012 Sevilla, Spain
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Tramontana s/n, 41012 Sevilla, Spain
| | - Luis A Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011 Sevilla, Spain.
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Bertsch P, Böcker L, Palm AS, Bergfreund J, Fischer P, Mathys A. Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Zhang H, Zhao X, Chen X, Xu X. Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies. Front Nutr 2022; 9:1043809. [DOI: 10.3389/fnut.2022.1043809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/10/2022] [Indexed: 11/13/2022] Open
Abstract
Along with the future food market developing world widely, the personalized nutrition and rational function food design are found to be urgently attracted. Oil in a water (O/W) emulsion system has an excellent ability to maintain nutraceuticals and thus plays a promising role in producing future functional foods. Understanding the interfacial related mechanisms involved are essential for improving the quality of food products. Protein can effectively reduce interfacial tension and stable immiscible phases. The interfacial properties of proteins directly affect the emulsion qualities, which have gradually become a prospective topic. This review will first briefly discuss the interfacial-related fundamental factors of proteins. Next, the paper thoroughly overviewed current physical and chemical strategies tailored to improving the interfacial and emulsion properties of proteins. To be summarized, a higher flexibility could allow protein to be more easily unfolded and adsorbed onto the interface but could also possibly form a softer interfacial film. Several physical strategies, such as thermal, ultrasound and especially high-pressure homogenization are well applied to improve the interfacial properties. The interfacial behavior is also altered by various green chemical strategies, such as pH adjustment, covalent modification, and low molecular weight (LMW) surfactant addition. These strategies upgraded emulsion properties by increasing adsorption load, accelerating diffusion and adsorption rate, associated with lowering interfacial tension, and promoting interfacial protein interactions. Future researches targeted at elucidating interfacial-bulk protein interactions, unraveling interfacial behavior through in silico tools, exploring connection between interfacial-industrial processing properties, and clarifying the interfacial-sensory-digestive relationships of O/W emulsions is needed to develop emulsion applications.
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Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weight. J Colloid Interface Sci 2022; 612:525-535. [PMID: 35016016 DOI: 10.1016/j.jcis.2021.12.185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/28/2021] [Accepted: 12/29/2021] [Indexed: 02/08/2023]
Abstract
HYPOTHESIS The emulsifying ability of starch is influenced by its molecular weight. Reducing the molecular weight of starch is expected to influence interfacial adsorption and membrane elasticities, thereby affecting its emulsifying ability through Pickering effects. Hence, it should be possible to tailor the emulsifying ability of starch by adjusting its molecular weight. EXPERIMENTS Waxy corn starch (CS) and rice starch (RS) were hydrolyzed with pullulanase to obtain high (HM) and low molecular weight (LM) fractions. After the molecular weight was determined by size exclusion chromatography, the fractions were used to prepare model oil-in-water emulsions. The stability, microscopy, and particle size of the emulsions were characterized, and the underlying emulsification mechanism was subsequently studied through dynamic laser scattering, surface tension analysis, interfacial rheology, and Pearson's correlation calculations. FINDINGS In the molecular weight range obtained in this study, the smaller the molecular weight of starch, the stronger its emulsifying ability. The decrease in molecular weight resulted in considerable different adsorption and interfacial elasticities with smaller fractions occupying less area on the interface and forming interfaces with higher elasticities, resulting in higher stabilities through Pickering effects. Results thus suggest that the emulsifying ability of starch may be tailored by adjusting its molecular weight.
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Funke M, Boom R, Weiss J. Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bergfreund J, Bertsch P, Fischer P. Effect of the hydrophobic phase on interfacial phenomena of surfactants, proteins, and particles at fluid interfaces. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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García-Moreno PJ, Yang J, Gregersen S, Jones NC, Berton-Carabin CC, Sagis LM, Hoffmann SV, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106605] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Dai L, Cepeda M, Hinrichs J, Weiss J. Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3348-3354. [PMID: 33222184 DOI: 10.1002/jsfa.10964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/07/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Microalgae are a promising alternative source to meet the increasing global demand for protein. The insoluble microalgae protein fraction that makes up over half of the protein composition of the biomass has shown potential to serve as a functional emulsifier after acidic hydrolysis. However, creaming was observed due to the flocculation of emulsion droplets, suggesting a preferable use in concentrated emulsions. RESULTS In this study, we examined the emulsifying behavior of the untreated insoluble microalgae protein fraction and two of its hydrolysates obtained in 0.5 mol L-1 HCl for 4 h at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85), at a concentration of 3% (w/w), and elevated levels of oil (50-70%). The results showed an increase in droplet size and apparent viscosity with increasing oil content in the emulsions. The emulsions made with Hydrolysates 85 had the smallest droplet size and the highest apparent viscosity. The gravitational separation was hindered when oil content was increased. The Hydrolysates 85 stabilized emulsions had a gel-like structure and were stable against coalescence or creaming during a 7 day storage test. CONCLUSION The results suggest that the thermal acid-treated fraction Hydrolysates 85 may, in particular, be a good emulsifier to formulate concentrated emulsion-based foods with oil content over 50%, such as mayonnaise, salad dressings, or dips. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Melanie Cepeda
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Böcker L, Bertsch P, Wenner D, Teixeira S, Bergfreund J, Eder S, Fischer P, Mathys A. Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency. J Colloid Interface Sci 2021; 584:344-353. [PMID: 33070074 DOI: 10.1016/j.jcis.2020.09.067] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 12/17/2022]
Abstract
In light of environmental concerns and changing consumer demands, efforts are increasing to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network formation and emulsifying potential of Arthrospira platensis protein extracts and hypothesize a mechanistic change upon progressing purification. A microalgae suspension of A. platensis powder in phosphate buffer solution (pH 7, 0.1 M) was homogenized and insoluble components separated by centrifugation. Proteins were precipitated at the identified isoelectric point at pH 3.5 and diafiltrated. In interfacial shear rheology measurements, the build-up of an interfacial viscoelastic network was faster and final network strength increased with the degree of purification. It is suggested that isolated A. platensis proteins rapidly form an interconnected protein layer while coextracted surfactants impede protein adsorption for crude and soluble extracts. Emulsions with 20 vol % medium chain triglycerides (MCT) oil could be formed with all extracts of different degrees of purification. Normalized by protein concentration, smaller droplets could be stabilized with the isolated fractions. For potential applications in food, pharma and cosmetic product categories, the enhanced functionality has to be balanced against the loss in biomass while purifying microalgae proteins or other alternative single cell proteins.
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Affiliation(s)
- Lukas Böcker
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Pascal Bertsch
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Process Engineering Laboratory, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - David Wenner
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Stephanie Teixeira
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Jotam Bergfreund
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Process Engineering Laboratory, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Severin Eder
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
| | - Peter Fischer
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Process Engineering Laboratory, Schmelzbergstrasse 7, 8092 Zurich, Switzerland.
| | - Alexander Mathys
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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Mu M, Karthik P, Chen J, Holmes M, Ettelaie R. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106363] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105954] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ebert S, Gibis M, Terjung N, Weiss J. Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110078] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Dai L, Hinrichs J, Weiss J. Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4237-4244. [PMID: 32378211 DOI: 10.1002/jsfa.10464] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/31/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment. RESULTS In this research, we studied the influence of ionic strength (sodium chloride 50-500 mmol L-1 or calcium chloride 5-50 m mol L-1 ) and pH (2-9) on the stability of oil-in-water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested. CONCLUSION The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Abstract
AbstractMicroalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85 °C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.
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Towards the Properties of Different Biomass-Derived Proteins via Various Extraction Methods. Molecules 2020; 25:molecules25030488. [PMID: 31979336 PMCID: PMC7037764 DOI: 10.3390/molecules25030488] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 11/17/2022] Open
Abstract
This study selected three representative protein-rich biomass-brewer's spent grain (BSG), pasture grass (PG), and cyanobacteria (Arthrospira platensis; AP) for protein extraction with different extraction methods (alkaline treatment, aqueous extraction, and subcritical water extraction). The yield, purity, molecular weight, oil-water interfacial tension, and thermal stability of the obtained proteins derived from different biomass and extraction methods were comprehensively characterized and compared. In the view of protein yield and purity, alkaline treatment was found optimal for BSG (21.4 and 60.2 wt.%, respectively) and AP (55.5 and 68.8 wt.%, respectively). With the decreased oil-water interfacial tension, the proteins from all biomass showed the potential to be emulsifier. BSG and AP protein obtained with chemical treatment presented excellent thermal stability. As a novel method, subcritical water extraction is promising in recovering protein from all three biomass with the comparable yield and purity as alkaline treatment. Furthermore, the hydrolyzed protein with lower molecular weight by subcritical water could promote its functions of foaming and emulsifying.
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Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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