Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein

• Published in: Current research in food science 2023-01, Vol.7, p.100581-100581, Article 100581
• Main Authors: Zhang, Jian, Zou, Yingying, Yan, Bowen, Zhang, Nana, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming
• Format: Article
• Language: English
• Subjects: Digestibility; from the special issue: Food Physics, Edited by Job Ubbink and Jianshe Chen; Microwave; Protein structure; Spirulina platensis protein; Water bath
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100581

As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by water bath and microwave at the same heating rate and heating temperature. Microwave accelerated protein denaturation and structure unfolded as the heating intensity increases, causing more exposed hydrophobic residues and enhancing surface hydrophobicity. The data of free sulfhydryl group, particle size, and gel electrophoresis, showed that microwave treatment promoted the formation of protein aggregates. The structural changes can potentially improve the accessibility of digestive enzymes, promote the in vitro digestibility rate, and further accelerate the production of small molecular peptides and the release of free amino acids. This study provided an innovative approach to improve the digestibility and therefore the utilization efficiency of SPP. [Display omitted] •Different heating had discrepant structure characteristics of SPP.•Microwave accelerated protein denaturation and structure unfolded.•Structural changes of SPP increased the digestion rate in vitro.•SPP heated by microwave at 90 °C was conducive to protein hydrolysis and utilization.