Functional Properties and Amino acid Profile of Spirulina platensis Protein Isolates

Abstract

Protein malnutrition and food insecurity represent serious obstructions to sustainable development,
poverty reduction and food quality throughout the world. The present study has been designed to evaluate
the Spirulina platensis (SP) as a protein alternative source for the utilization in food products. A protein
isolate was prepared from S. platensis powder through extraction with 0.1N NaOH, precipitation at pH 3,
neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The S. platensis
isolate amino acids compositions revealed that the total essential amino acids contribution was comparatively
higher in SPI (31.16±1.43 g/100 g) as compared with SP (27.75±1.21 g/100 g). Moreover, oil and water
absorption capacities, foaming and emulsifying properties, surface hydrophobicity and nitrogen solubility
index were found better functional properties under laboratory conditions except emulsion properties.
Conclusively, SP and its isolates might be used in various food products to curtail protein energy malnutrition.