Ng, J. W., Teh, T. M., Tan, C. F., Bi, X., Low, Z. E., Talukder, Md. M. R. (2024). Alkaline solubilization of microalgal protein and its impact on the functional properties of protein extract. Future Foods, 9, 100368. https://doi.org/10.1016/j.fufo.2024.100368
Abstract:
Microalgal alternative proteins are increasingly recognized as a sustainable and promising source for future food
production. Despite the widespread use of alkaline solubilization in protein extraction, its influence on the
functional properties of microalgal protein extracts has received limited attention. This study marks the pioneering
effort to assess the impact of alkaline (NaOH) solubilization on both the extraction process and the
functional properties of Chlorella vulgaris protein extract (CVPE) obtained through isoelectric precipitation. With
the gradual escalation of alkaline concentration from 0 to 0.7 M, there was a notable improvement in protein
extraction efficiency, increasing significantly from 6.22 % to 56.23 %. However, elevated NaOH concentrations
resulted in protein degradation, as evidenced in SDS-PAGE studies. Alkaline solubilization exhibited a positive
impact on various functional properties of CVPE. It enhanced solubility, water absorption capacity, foaming
capacity and stability, as well as emulsifying activity and stability. However, there was a slight decrease in oil
absorption capacity with increasing NaOH concentration. Notably, the maximum solubility, oil adsorption capacity,
foaming capacity, and emulsion activity of CVPE were 2.3-, 1.8-, 2-, and 1.3-fold higher, respectively,
than those of commercial soy protein isolate (SPI). This highlights the effectiveness of alkaline solubilization in
modifying C. vulgaris protein and emphasizes the high potential of CVPE as a functional food ingredient.
License type:
Publisher Copyright
Funding Info:
This research / project is supported by the A*STAR - Singapore-New Zealand Bilateral Program on Future Food
Grant Reference no. : A20D3b0072