title: Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.
abstract: Extraction of high-value protein fractions for techno-functional applications in foods can considerably increase the commercial value of microalgae biomass. Proteins from Tetraselmis sp. were extracted and purified after cell disintegration by bead milling, centrifugation, ion exchange chromatography using the absorbent Streamline DEAE, and final decolorization by precipitation at pH 3.5. The algae soluble isolate was free from the intense color typical for algae products and contained 64% (w/w) proteins and 24% (w/w) carbohydrates. The final isolate showed solubility independent of ionic strength and 100% solubility at and above pH 5.5. Since most plant proteins used in foods show poor solubility in the pH range 5.5-6.5, the algae soluble protein isolate could be useful for techno-functional applications in this pH range.
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, The Netherlands. Anja.Schwenzfeier@wur.nl
authors.forename: Anja
authors.initials: A
authors.lastname: Schwenzfeier
authors.forename: Peter Alexander
authors.initials: PA
authors.lastname: Wierenga
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen
mesh_terms: D000042:Absorption; D002498:Centrifugation; D000460:Chlorophyta / Q000737:chemistry*; D002852:Chromatography, Ion Exchange; D003116:Color; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D015151:Immunoblotting; D010940:Plant Proteins / Q000302:isolation & purification*; D012995:Solubility; D013056:Spectrophotometry, Ultraviolet
chemical_list: D010940:Plant Proteins