title: Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate.
abstract: In the present study, a protein isolate extracted from Arthrospira platensis by isoelectric precipitation was evaluated for its functional properties. The maximum nitrogen solubility was 59.6±0.7% (w/w) at pH 10. The A. platensis protein isolate (API) showed relatively high oil (252.7±0.3g oil/100g API) and water (428.8±15.4g of water/100g of API at pH 10) absorption capacities. The protein zeta potential, the emulsifying capacity, the emulsion ageing stability, the emulsion microstructure and the emulsion opacity as well as the foaming capacity and the foam stability were shown to be greatly affected by pH. Especially, emulsifying and foaming capacities were positively correlated to the protein solubility. Moreover, the API was able to form films when sorbitol (30% (w/w)) was used as plasticizer and to form gels when the API concentration exceeded 12% (w/w).
authors.affiliation: Université de Carthage, INSAT (Institut National des Sciences Appliquées et de Technologie), Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia; Université de Sfax, ENIS, LAVASA (Laboratoire Valorisation, Analyse et Sécurité des Aliments), BPW 3038, Sfax, Tunisia.
authors.forename: Sonda
authors.initials: S
authors.lastname: Benelhadj
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1 - ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Technopole Alimentec - Rue Henri de Boissieu, 01000 Bourg en Bresse, France. Electronic address: adem.gharsallaoui@univ-lyon1.fr.
authors.forename: Adem
authors.initials: A
authors.lastname: Gharsallaoui
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1 - ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Technopole Alimentec - Rue Henri de Boissieu, 01000 Bourg en Bresse, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Degraeve
authors.affiliation: Université de Sfax, ENIS, LAVASA (Laboratoire Valorisation, Analyse et Sécurité des Aliments), BPW 3038, Sfax, Tunisia.
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
authors.affiliation: Université de Carthage, INSAT (Institut National des Sciences Appliquées et de Technologie), Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia; Université de Sfax, ENIS, LAVASA (Laboratoire Valorisation, Analyse et Sécurité des Aliments), BPW 3038, Sfax, Tunisia.
authors.forename: Dorra
authors.initials: D
authors.lastname: Ghorbel
mesh_terms: D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000737:chemistry*; D053545:Spirulina / Q000737:chemistry*
chemical_list: D010940:Plant Proteins
keywords: Arthrospira platensis; Functional properties; Pigment–protein complexes; Protein isolate; pH