Functional Properties and Amino acid Profile of Spirulina platensis Protein Isolates

Abstract

Protein malnutrition and food insecurity represent serious obstructions to sustainable development,poverty reduction and food quality throughout the world. The present study has been designed to evaluatethe Spirulina platensis (SP) as a protein alternative source for the utilization in food products. A proteinisolate was prepared from S. platensis powder through extraction with 0.1N NaOH, precipitation at pH 3,neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The S. platensisisolate amino acids compositions revealed that the total essential amino acids contribution was comparativelyhigher in SPI (31.16±1.43 g/100 g) as compared with SP (27.75±1.21 g/100 g). Moreover, oil and waterabsorption capacities, foaming and emulsifying properties, surface hydrophobicity and nitrogen solubilityindex were found better functional properties under laboratory conditions except emulsion properties.Conclusively, SP and its isolates might be used in various food products to curtail protein energy malnutrition.