Effect of charged polysaccharides on the techno-functional properties of fractions obtained from algae soluble protein isolate

Schwenzfeier, Anja; Wierenga, Peter A.; Eppink, M.H.M.; Gruppen, Harry

doi:10.1016/j.foodhyd.2013.07.019

Cited by 35 publications

(23 citation statements)

References 26 publications

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“…These extracts exhibit a selectivity factor of around 2. In addition, it was shown that the carbohydrate fraction contributes considerably to the high emulsion and foam stability over a large pH range (Schwenzfeier et al, 2014). This suggests that the protein-carbohydrate concentrates found in the current work might possess similar functionality.…”

Section: Selective Protein Releasementioning

confidence: 51%

“…Furthermore, the functional activity of algal biomolecules, in particular proteins, have been highlighted in several publications. Water and oil absorption capacities, emulsification, foaming and gelation behaviour (Gifuni et al, 2018;Guil-Guerrero et al, 2004;Samarakoon and Jeon, 2012;Schwenzfeier et al, 2014) of algal proteins are comparable to commercial isolates, indicating their remarkable market potential.…”

Section: From Composition To Functionalitymentioning

confidence: 89%

“…This suggests that proteins are associated with pigments and polysaccharides. In fact, it has been reported that proteins in green microalgae are often covalently bound to lipids (Palsdottir and Hunte, 2004), polysaccharides and sugars (Heaney-Kieras et al, 1977;Schwenzfeier et al, 2014Schwenzfeier et al, , 2011, and pigments (Knoetzel et al, 1988), forming molecular complexes that can easily be retained by membranes during ultrafiltration. The fractionation process presented in this investigation was conducted under mild conditions (room temperature and native pH of 5.7 ± 0.2) and without the addition of chemicals.…”

Section: Fractionation Processmentioning

confidence: 99%

“…It is therefore not surprising that the alga extracts, containing a mixture of compounds, presented a higher activity than a pure protein isolate. This has been attributed not only to proteins and glycoproteins (Gerde et al, 2013;Schwenzfeier et al, 2014;Waghmare et al, 2016) but to charged sugars (Schwenzfeier et al, 2013a) and pigments (Chronakis, 2001). The surface activity in owi presented a similar behaviour: a sharp decline of γ followed by a slow decrease to reach a plateau phase (Fig.…”

Section: Surface Activity: Foaming and Emulsificationmentioning

confidence: 99%

“…The ASPI, containing 64 % proteins and 24 % carbohydrates, showed complete solubility at a pH above 5.5, the formation of stable emulsions at pH 5-7 (Schwenzfeier et al, 2013a) and superior foam stability at pH 5-7, compared to whey and egg protein isolates (Schwenzfeier et al, 2013b). The authors argued that the presence of charged sugars contributed to the foaming and emulsifying properties of the algae protein isolate (Schwenzfeier et al, 2014). Proteins from the microalga Chlorella vulgaris were extracted after a process of homogenization, pH shift and ultrafiltration (Ursu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Biorefinery of functional biomolecules from algae

García¹

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The disintegration of three industry relevant algae (Chlorella vulgaris, Neochloris oleoabundans and Tetraselmis suecica) was studied in a lab scale bead mill at different bead sizes (0.3 mm-1 mm). Cell disintegration, proteins and carbohydrates released into the water phase followed a first order kinetics. The process is selective towards proteins over carbohydrates during early stages of milling. In general, smaller beads led to higher kinetic rates, with a minimum specific energy consumption of ≤ 0.47 kWh kgDW-1 for 0.3 mm beads. After analysis of the stress parameters (stress number and stress intensity), it appears that optimal disintegration and energy usage for all strains occurs in the 0.3-0.4 mm range. During the course of bead milling, the native structure of the marker protein Rubisco was retained, confirming the mildness of the disruption process.

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Section: Selective Protein Releasementioning

confidence: 51%

Section: From Composition To Functionalitymentioning

confidence: 89%

Section: Fractionation Processmentioning

confidence: 99%

Section: Surface Activity: Foaming and Emulsificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biorefinery of functional biomolecules from algae

García¹

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From Current Algae Products to Future Biorefinery Practices: A Review

Eppink

Olivieri

Reith

et al. 2017

Advances in Biochemical Engineering/Biotechnology

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Microalgae are considered to be one of the most promising next generation bio-based/food feedstocks with a unique lipid composition, high protein content, and an almost unlimited amount of other bio-active molecules. High-value components such as the soluble proteins, (poly) unsaturated fatty acids, pigments, and carbohydrates can be used as an important ingredient for several markets, such as the food/feed/chemical/cosmetics and health industries. Although cultivation costs have decreased significantly in the last few decades, large microalgae production processes become economically viable if all complex compounds are optimally valorized in their functional state. To isolate these functional compounds from the biomass, cost-effective, mild, and energy-efficient biorefinery techniques need to be developed and applied. In this review we describe current microalgae biorefinery strategies and the derived products, followed by new technological developments and an outlook toward future products and the biorefinery philosophy.

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