Effect of processing on protein solubility of Chlorella sorokiniana dispersions
Ruifen Li,
Tove Kristine Byskov Mejdahl,
Maria Louise Jørgensen
et al.
Abstract:Potential exists in the utilization of Chlorella biomass as a source for food ingredients, due to an increased demands for more environmentally friendly sources of high‐quality proteins. This study investigated the protein solubility of white Chlorella sorokiniana dry powders, containing either whole cells or homogenized cells as a function of pH. The effect of different cell disruption methods was evaluated. The results demonstrated that protein solubility can be improved by resuspending the powder at alkalin… Show more
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