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Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency.

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Title: Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency.
Authors: Böcker, Lukas1 (AUTHOR) lukas.boecker@hest.ethz.ch, Bertsch, Pascal2 (AUTHOR) pascal.bertsch@hest.ethz.ch, Wenner, David1 (AUTHOR) dwenner@student.ethz.ch, Teixeira, Stephanie1 (AUTHOR) rosateis@student.ethz.ch, Bergfreund, Jotam2 (AUTHOR) jotam.bergfreund@hest.ethz.ch, Eder, Severin3 (AUTHOR) severin.eder@hest.ethz.ch, Fischer, Peter2 (AUTHOR) peter.fischer@hest.ethz.ch, Mathys, Alexander1 (AUTHOR) alexander.mathys@hest.ethz.ch
Source: Journal of Colloid & Interface Science. Feb2021, Vol. 584, p344-353. 10p.
Subjects: Single cell proteins, Microalgae, Oil-water interfaces, Isoelectric point, Proteins
Abstract: In light of environmental concerns and changing consumer demands, efforts are increasing to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network formation and emulsifying potential of Arthrospira platensis protein extracts and hypothesize a mechanistic change upon progressing purification. A microalgae suspension of A. platensis powder in phosphate buffer solution (pH 7, 0.1 M) was homogenized and insoluble components separated by centrifugation. Proteins were precipitated at the identified isoelectric point at pH 3.5 and diafiltrated. In interfacial shear rheology measurements, the build-up of an interfacial viscoelastic network was faster and final network strength increased with the degree of purification. It is suggested that isolated A. platensis proteins rapidly form an interconnected protein layer while coextracted surfactants impede protein adsorption for crude and soluble extracts. Emulsions with 20 vol % medium chain triglycerides (MCT) oil could be formed with all extracts of different degrees of purification. Normalized by protein concentration, smaller droplets could be stabilized with the isolated fractions. For potential applications in food, pharma and cosmetic product categories, the enhanced functionality has to be balanced against the loss in biomass while purifying microalgae proteins or other alternative single cell proteins. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Colloid & Interface Science is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 147521972
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency.
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  Data: <searchLink fieldCode="AR" term="%22Böcker%2C+Lukas%22">Böcker, Lukas</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lukas.boecker@hest.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Bertsch%2C+Pascal%22">Bertsch, Pascal</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> pascal.bertsch@hest.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Wenner%2C+David%22">Wenner, David</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> dwenner@student.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Teixeira%2C+Stephanie%22">Teixeira, Stephanie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> rosateis@student.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Bergfreund%2C+Jotam%22">Bergfreund, Jotam</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> jotam.bergfreund@hest.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Eder%2C+Severin%22">Eder, Severin</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> severin.eder@hest.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Fischer%2C+Peter%22">Fischer, Peter</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> peter.fischer@hest.ethz.ch</i><br /><searchLink fieldCode="AR" term="%22Mathys%2C+Alexander%22">Mathys, Alexander</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> alexander.mathys@hest.ethz.ch</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Colloid+%26+Interface+Science%22">Journal of Colloid & Interface Science</searchLink>. Feb2021, Vol. 584, p344-353. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Single+cell+proteins%22">Single cell proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Microalgae%22">Microalgae</searchLink><br /><searchLink fieldCode="DE" term="%22Oil-water+interfaces%22">Oil-water interfaces</searchLink><br /><searchLink fieldCode="DE" term="%22Isoelectric+point%22">Isoelectric point</searchLink><br /><searchLink fieldCode="DE" term="%22Proteins%22">Proteins</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In light of environmental concerns and changing consumer demands, efforts are increasing to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network formation and emulsifying potential of Arthrospira platensis protein extracts and hypothesize a mechanistic change upon progressing purification. A microalgae suspension of A. platensis powder in phosphate buffer solution (pH 7, 0.1 M) was homogenized and insoluble components separated by centrifugation. Proteins were precipitated at the identified isoelectric point at pH 3.5 and diafiltrated. In interfacial shear rheology measurements, the build-up of an interfacial viscoelastic network was faster and final network strength increased with the degree of purification. It is suggested that isolated A. platensis proteins rapidly form an interconnected protein layer while coextracted surfactants impede protein adsorption for crude and soluble extracts. Emulsions with 20 vol % medium chain triglycerides (MCT) oil could be formed with all extracts of different degrees of purification. Normalized by protein concentration, smaller droplets could be stabilized with the isolated fractions. For potential applications in food, pharma and cosmetic product categories, the enhanced functionality has to be balanced against the loss in biomass while purifying microalgae proteins or other alternative single cell proteins. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Colloid & Interface Science is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.jcis.2020.09.067
    Languages:
      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 344
    Subjects:
      – SubjectFull: Single cell proteins
        Type: general
      – SubjectFull: Microalgae
        Type: general
      – SubjectFull: Oil-water interfaces
        Type: general
      – SubjectFull: Isoelectric point
        Type: general
      – SubjectFull: Proteins
        Type: general
    Titles:
      – TitleFull: Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency.
        Type: main
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            NameFull: Böcker, Lukas
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            NameFull: Bertsch, Pascal
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            NameFull: Wenner, David
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            NameFull: Bergfreund, Jotam
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            NameFull: Eder, Severin
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            – D: 15
              M: 02
              Text: Feb2021
              Type: published
              Y: 2021
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              Value: 584
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