Effect of processing on protein solubility of Chlorella sorokiniana dispersions

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 alkaline pH (pH 8). The highest solubility was achieved for the homogenized powder, which reached approximately 18% protein at pH 8 compared to a value of 8% at its original pH (pH 4.6). High intensity ultrasonication and high‐pressure homogenization increased protein extraction efficiency, while pre‐heating at 40°C did not have any significant effects. Overall, the results demonstrate how the design of the processing can aid in ensuring higher protein solubility, and contribute to facilitating the potential utilization of chlorella biomass as a protein source.