title: Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris.
abstract: This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH=7 or pH=12. The higher solubilisation yield (52±3%w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7kbar). After solubilisation, proteins were recovered by two procedures: precipitation in acid media and concentration/fractionation by tangential ultrafiltration. Proteins were analysed for their molecular weights, isoelectric points and amino acids compositions and their emulsifying properties were quantified and compared to those of commercial ingredients. In spite of lower yield, better emulsifying capacity was obtained when protein solubilisation takes place at pH=7 and when using proteins from permeate of tangential ultrafiltration. In all cases, emulsifying capacity (1780±20 and 3090±50mLoil/g protein) and stability (72±1% and 79±1%) of microalgae proteins remained comparable or higher than the commercial ingredients such as sodium caseinate.
authors.affiliation: Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, 24 avenue des Landais, BP 206, 63174 Aubière cedex, France; Université "Vasile Alecsandri" de Bacau, 157 Calea Marasesti, 600115 Bacau, Romania.
authors.forename: Alina-Violeta
authors.initials: AV
authors.lastname: Ursu
authors.affiliation: Clermont Université, ENSCCF, Institut Pascal, axe GePEB, UMR CNRS 6602, 24 avenue des Landais, BP206, 63174 Aubière cedex, France.
authors.forename: Alain
authors.initials: A
authors.lastname: Marcati
authors.affiliation: INRA, UR370 QuaPA, 63122 Saint Genès Champanelle, France.
authors.forename: Thierry
authors.initials: T
authors.lastname: Sayd
authors.affiliation: INRA, UR370 QuaPA, 63122 Saint Genès Champanelle, France.
authors.forename: Véronique
authors.initials: V
authors.lastname: Sante-Lhoutellier
authors.affiliation: Clermont Université, ENSCCF, Institut Pascal, axe GePEB, UMR CNRS 6602, 24 avenue des Landais, BP206, 63174 Aubière cedex, France. Electronic address: djelveh@univ-bpclermont.fr.
authors.forename: Gholamreza
authors.initials: G
authors.lastname: Djelveh
authors.affiliation: Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, 24 avenue des Landais, BP 206, 63174 Aubière cedex, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Michaud
mesh_terms: D020418:Algal Proteins / Q000302:isolation & purification* / Q000378:metabolism*; D000596:Amino Acids / Q000378:metabolism; D000641:Ammonia / Q000378:metabolism; D018533:Biomass; D005591:Chemical Fractionation; D048408:Chlorella vulgaris / Q000378:metabolism*; D002850:Chromatography, Gel; D015180:Electrophoresis, Gel, Two-Dimensional; D045703:Emulsifying Agents / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D007526:Isoelectric Point; D058086:Microalgae / Q000378:metabolism*; D008970:Molecular Weight; D011312:Pressure; D012995:Solubility; D012996:Solutions; D014462:Ultrafiltration
chemical_list: D020418:Algal Proteins; D000596:Amino Acids; D045703:Emulsifying Agents; D012996:Solutions; D000641:Ammonia
keywords: Chlorella vulgaris; Emulsification; Extraction; Proteins