Optimization of extraction process and property analysis of spirulina protein isolate by alkaline dissolution and acid precipitation

Authors

ZHAO Qiaoli, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , China
GAO Yongqin, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , China
TAN Jiedan, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , China
HUO Xinyue, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , China
WANG Zhuo, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , China
ZHONG Saiyi, College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524090 , China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Zhanjiang , Guangdong 524090 , ChinaFollow

Corresponding Author(s)

钟赛意（1979—），男，广东海洋大学教授，博士。E-mail：zhongsy@gdou.edu.cn

Abstract

［Objective］ To optimize the extraction process of spirulina protein isolate and analyze its physicochemical and functional properties.［Methods］ The extraction process was optimized using single -factor test and orthogonal test,with the extraction yield of spirulina protein isolate as the evaluation index.Comprehensive comparisons and analyses were conducted on the physicochemical properties,structural characteristics,and functional properties of spirulina protein isolate.［Results］］ The optimal extraction conditions for spirulina protein isolate using alkaline dissolution and acid precipitation were as follows:solid -liquid ratio of 1∶20 (g/mL ),extraction time of 1 h,pH value of 8.0,and extraction temperature of 40 ℃.Under these conditions,the yield of spirulina protein isolate reached 280.36 mg/g.The obtained spirulina protein isolate exhibited a dark green appearance,with a surface hydrophobicity of 330.49,a free sulfhydryl group content of 20.51 μmol/g,and a relative molecular mass of 1.8×104.Compared with soybean protein isolate,peanut protein isolate,and egg white protein,it demonstrated superior foaming and emulsifying abilities.［Conclusion］ Spirulina protein isolate is a natural plant -based protein with relatively favorable functional properties and holds promising prospects for development and utilization.

Publication Date

7-3-2025

First Page

182

Last Page

189

DOI

10.13652/j.spjx.1003.5788.2024.80972

Recommended Citation

Qiaoli, ZHAO; Yongqin, GAO; Jiedan, TAN; Xinyue, HUO; Zhuo, WANG; and Saiyi, ZHONG (2025) "Optimization of extraction process and property analysis of spirulina protein isolate by alkaline dissolution and acid precipitation," Food and Machinery: Vol. 41: Iss. 6, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2024.80972
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/25

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