Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

•A protein isolate was extracted from Arthrospira (Spirulina) platensis by isoelectric precipitation.•Functional properties were significantly affected by the medium pH.•pH 10 was the most suitable condition to produce emulsions, foams, and films. In the present study, a protein isolate extracted fr...

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Veröffentlicht in:	Food chemistry 2016-03, Vol.194, p.1056-1063
Hauptverfasser:	Benelhadj, Sonda, Gharsallaoui, Adem, Degraeve, Pascal, Attia, Hamadi, Ghorbel, Dorra
Format:	Artikel
Sprache:	eng
Schlagworte:	Arthrospira platensis Food engineering Functional properties Hydrogen-Ion Concentration Life Sciences Pigment–protein complexes Plant Proteins - chemistry Protein isolate Spirulina - chemistry
Online-Zugang:	Volltext
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