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Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation

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Abstract

In this study, microalgae proteins (Spirulina and Chlorella) were extracted, characterized, and investigated for their potential techno-functionalities. The proteins from the microalgae biomass were extracted by alkaline solubilization followed by iso-electric precipitation. Subsequently, their physicochemical characteristics (microstructure, thermal stability, secondary structure, and crystallinity) and functional properties (protein solubility, water and oil holding capacities, as well as emulsifying and foaming properties) were investigated. Spirulina biomass resulted in a high extraction yield (37%), giving a protein isolate containing 90% of proteins. Both Spirulina and Chlorella protein extracts displayed high thermal stability. FTIR analysis revealed a clear difference in the secondary structure of the protein extracts. A slight difference in microstructure was noted between the two proteins, but both had small particle sizes and uniform dispersity. Spirulina proteins were more crystalline (53%) than the Chlorella proteins (36%). Spirulina showed better functional properties (protein solubility, emulsifying, and foaming properties) compared to Chlorella. We observed that the Spirulina protein had more water-holding capacity than the Chlorella protein, while the latter also showed appreciable oil-holding capacity. These findings suggest that the microalgal proteins could be useful in the food industry.

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Acknowledgements

Thanks to all co-authors for their contributions to this manuscript and the support provided by the Higher School of Food Science and Agri-Food Industry (ESSAIA, Algiers, Algeria) and Centre de Recherche 'd'Analyses PhysicoChimiques (CRAPC, Bousmail, Algeria).

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Authors and Affiliations

  1. Lab of Food, Processing, Control and Agro-Resources Valorization, Higher School of Food Science and Agri-Food Industry, Ahmed Hamidouche Av, 16200, Algiers, Algeria

    Yakoub Ladjal-Ettoumi

  2. Higher School of Food Science and Agri-Food Industry, Ahmed Hamidouche Av, 16200, Algiers, Algeria

    Lina Hadjer Douik, Meriem Hamadi & Mahammed Zidour

  3. Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011, Seville, Spain

    Johar Amin Ahmed Abdullah

  4. Centre of Scientific and Technical Research in Physicochemical Analysis (CRAPC), Algeria - Polymer Chemistry Laboratory, University of Oran 1 Ahmed Ben Bella, Tipaza,, Algeria

    Zakaria Cherifi

  5. Dynamic Interactions and Systems Reactivity Laboratory, Kasdi Merbah University, BP 511, Route de Ghardaïa, 30000, Ouargla, Algeria

    Mohamed Nadir Keddar

  6. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates

    Akmal Nazir

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  1. Yakoub Ladjal-Ettoumi
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  2. Lina Hadjer Douik
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Contributions

Yakoub:wrote the main manuscript text and carried out some lab work Hamadi and Douik carried out the lab work Johar: FTIR spectra deconvolution Zakaria: help in FTIR, SEM and TGA Mohamed Nadir: statistical analysis Zidour: help in FTIR and Kjaldahl Akmal: help in SEM and revision of the whole manuscript

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Correspondence to Yakoub Ladjal-Ettoumi.

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Ladjal-Ettoumi, Y., Douik, L., Hamadi, M. et al. Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation. Food Biophysics (2024). https://doi.org/10.1007/s11483-024-09836-8

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