Preparation and physicochemical properties of protein isolate from Spirulina platensis

Authors

SHANG Wenhui, College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Hainan Provincial Academician Team Innovation Center , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Marine Food Engineering Technology Research Center of Hainan Province , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
XUE Changfeng, College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Hainan Provincial Academician Team Innovation Center , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Marine Food Engineering Technology Research Center of Hainan Province , Hainan Tropical Ocean University , Sanya , Hainan 572022 , ChinaFollow
CHIN Yaoxian, College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Hainan Provincial Academician Team Innovation Center , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Marine Food Engineering Technology Research Center of Hainan Province , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
HANG Yuyu, College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Hainan Provincial Academician Team Innovation Center , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China ;Marine Food Engineering Technology Research Center of Hainan Province , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
CHEN Yiran, College of Food Science and Engineering , Hainan Tropical Ocean University , Sanya , Hainan 572022 , China
WANG Gang, Yunjie Future Technology (Chongqing ) Co., Ltd., Chongqing 400000 , China

Corresponding Author(s)

薛长风（1975—），男，海南热带海洋学院副教授，博士。E-mail：16356729@qq.com

Abstract

[Objective] To investigate the conditions for preparing Spirulina platensis protein isolate (spPI ) using repeated freeze-thaw cycles, and to compare the physicochemical properties of spPI and commercially processed phycocyanin (cpPC ). [Methods] The effects of soaking time, solid-to-liquid ratio, freezing duration, and number of freeze-thaw cycles on the protein extraction yield were studied. The physicochemical properties of spPI and cpPC were also determined. [Results] Under the conditions of 16 hours soaking, a solid-to-liquid ratio of 1∶20 (g/mL ), 9 hours freezing time, and 10 freeze-thaw cycles, the protein extraction yield reached its optimum at (29. 74±0.16)%. spPI and cpPC exhibited their lowest solubility at pH 3 and 4, respectively, and the highest solubility within the pH ranges of 5~7 and 6~7. spPI showed better foaming capacity and foam stability. The strongest emulsifying activity occurred at pH 6~7 for spPI and at pH 7 for cpPC. [Conclusion] Compared to spPI, cpPC contained higher levels of total thiol, free thiol, and disulfide bonds. spPI demonstrates superior solubility and foaming properties.

Publication Date

11-19-2025

First Page

112

Last Page

120

DOI

10.13652/j.spjx.1003.5788.2024.81062

Recommended Citation

Wenhui, SHANG; Changfeng, XUE; Yaoxian, CHIN; Yuyu, HANG; Yiran, CHEN; and Gang, WANG (2025) "Preparation and physicochemical properties of protein isolate from Spirulina platensis," Food and Machinery: Vol. 41: Iss. 10, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2024.81062
Available at: https://www.ifoodmm.cn/journal/vol41/iss10/15

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