Effect of ultrasound treatment on protein content and functional properties of Spirulina powder grown in Algeria

Abstract

There is an important interest to research new protein sources. In this context, Microalgae, particularly Spirulina (Arthrospira platensis), seems to be a good alternative due to its wealthy nutritional composition. The aim of this study is to optimize Spirulina functional properties and to extract protein from whole biomass using (RSM). Ultrasound wad used as pre-treatment to optimize functional properties and to extract proteins from Spirulina powder by isoelectric precipitation. The effect of ultrasound and remaining parameters (pH, temperature, solid to liquid ratio and time) was evaluated by Box-Behnken design. The model was fitted by ANOVA analysis. ANOVA analysis showed a significant model (p < 0.05) for functional properties and protein extraction. The protein content of Spirulina powder was found to be 55% (w/w). There is a significant effect of ultrasound on functional properties and protein extraction from Spirulina. The optimum Water Holding Capacity (WHC) was 4.97 g H2O/g Spirulina powder, obtained at pH 4, 50 W power and 5 min sonication. The optimum Oil Holding Capacity (OHC) is 2.3 g H2O/g Spirulina powder, it was obtained at 50°C temperature, 70 w power and 10 min sonication. Ultrasound has a significant effect on functional properties and protein extraction from Spirulina. Arthrospira platensis grown in Algeria could be incorporated in foodstuff as natural supplement to improve nutritional value and consumer acceptability.

Improved Bioactivity and Functional Qualities of Millet Protein Enzyme Hydrolysates by Ultrasonication

“…When these exposed hydrophobic groups interact with triglycerides, strong linkages or interactions can form, and oil is physically trapped in the protein network, resulting in improved OHC. And the increased surface exposure of hydrophobic groups essentially provides more binding sites for the oil molecules, enhancing the protein’s ability to hold onto and stabilize the oil . But post 15 min of US (UBMPH-20), a significant decrease in the level of OHC (3.32 g oil /g protein ) was observed.…”

“…And the increased surface exposure of hydrophobic groups essentially provides more binding sites for the oil molecules, enhancing the protein's ability to hold onto and stabilize the oil. 46 But post 15 min of US (UBMPH-20), a significant decrease in the level of OHC (3.32 g oil /g protein ) was observed. This may be because increasing the ultrasonication time may help the peptides that are catalyzed during the enzymatic hydrolysis process and their influence on molecular mass, implying that smaller molecular peptides may absorb less oil.…”

Physicochemical and functional characteristics of a gourd (Cucurbita argyrosperma Huber) seed protein isolate subjected to high-intensity ultrasound

“…The WRCa signifies the capacity of a food to retain its own weight, and water is added when subjected to force, pressing, centrifugation or heating. This parameter is crucial for the texture, mouth feel, and viscosity of many food products, such as sauces, meat products, and baked doughs [ 29 , 73 , 76 ]. HIU significantly (p < 0.05) enhanced the GoSPI WRCa in the HIU-200/15 (8.19 %), HIU-200/30 (9.22 %), and HIU-600/15 (19.80 %) treatment groups compared to the HIU-0 treatment group ( Fig.…”

“…ORCa, the capacity of proteins to bind to oil, influences the flavor retention, shelf life, and emulsifying characteristics of food products [ 73 ]. Ingredients with high ORCa values are used in the cold meat industry, mainly in the production of sausages [ 76 ]. HIU significantly enhanced (p < 0.05) the ORCa of all GoSPIs treated with HIU, except for the HIU-200/15-treated GoSPI, for which the ORCa was not significantly different (p < 0.05) from that of the HIU-0-treated GoSPI ( Fig.…”

Combination of Mechanical/Physical Pretreatments with Trypsin or Pancreatin on Arthrospira platensis Protein Degradation

“…Mechanical/physical pretreatments, including bead milling [6], drying [7], high-pressure [8,9], high-temperature heat [3,4], manual grinding [8] and ultrasonication [6,8,10] have shown positive effects on protein extraction, particularly high-pressure [8,9]. Heating was also able to change the structural conformation of proteins, promoting reversible unfolding followed by irreversible protein unfolding, with the subsequent protein aggregation [3,4].…”