Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency

[Display omitted] 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 mecha...

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Bibliographic Details
Published in:Journal of colloid and interface science 2021-02, Vol.584, p.344-353
Main Authors: Böcker, Lukas, Bertsch, Pascal, Wenner, David, Teixeira, Stephanie, Bergfreund, Jotam, Eder, Severin, Fischer, Peter, Mathys, Alexander
Format: Article
Language:English
Subjects:
Alternative protein
Interfacial rheology
Isoelectric point
Microalgae protein
Nitrogen to protein conversion factor
Oil-water interface
Phycocyanin
Purification efficiency
Single cell protein
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Summary:[Display omitted] 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.
ISSN:0021-9797
1095-7103
DOI:10.1016/j.jcis.2020.09.067