Characterizing emulsion properties of microalgal and cyanobacterial protein isolates

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Photosynthetic unicellular sources contain a large variety of proteins. The types of proteins vary between different microalgae and cyanobacteria. The aim was to study the effect of the variation in proteins and in non-proteinaceous components present in various unicellular protein isolates on their emulsion behavior. Algae soluble protein isolates (ASPIs, 66–77% w/w protein) of Nannochloropsis gaditana, Tetraselmis impellucida and Arthrospira (Spirulina) maxima were studied, using commercially available WPI as a reference (93% w/w protein). All protein isolates could form emulsions stable against creaming (d 3,2 0.2–0.3 μm) at pH 8.0. The amount of each ASPI needed (C cr ; on protein basis) to form these stable emulsions varied between the isolates, but was within the range of proteins from both similar (photosynthetic) sources (algae and sugar beet leaves) and other protein sources (dairy, legume and egg). Minor differences were observed in the pH dependence of flocculation amongst the ASPI stabilized emulsions. For the ASPIs, the expected correlation between interfacial and molecular properties (adsorption rate constant and ζ-potential) and the emulsion behavior (C cr and droplet size as a function of pH) was absent.

LanguageEnglish
Article number101471
JournalAlgal Research
Volume39
Early online date19 Mar 2019
DOIs
Publication statusPublished - May 2019

Fingerprint

emulsifying properties
protein isolates
emulsions
algae
proteins
Spirulina maxima
Arthrospira
Tetraselmis
creaming
Nannochloropsis
droplet size
flocculation
microalgae
sugar beet
protein sources
Cyanobacteria
dairies
adsorption
legumes
leaves

Keywords

  • Critical protein concentration
  • Cyanobacteria
  • Emulsion behavior
  • Interfacial properties
  • Microalgae
  • Rubisco

Cite this

@article{6c09d013410d47f8a6df5cb4b12c942f,
title = "Characterizing emulsion properties of microalgal and cyanobacterial protein isolates",
abstract = "Photosynthetic unicellular sources contain a large variety of proteins. The types of proteins vary between different microalgae and cyanobacteria. The aim was to study the effect of the variation in proteins and in non-proteinaceous components present in various unicellular protein isolates on their emulsion behavior. Algae soluble protein isolates (ASPIs, 66–77{\%} w/w protein) of Nannochloropsis gaditana, Tetraselmis impellucida and Arthrospira (Spirulina) maxima were studied, using commercially available WPI as a reference (93{\%} w/w protein). All protein isolates could form emulsions stable against creaming (d 3,2 0.2–0.3 μm) at pH 8.0. The amount of each ASPI needed (C cr ; on protein basis) to form these stable emulsions varied between the isolates, but was within the range of proteins from both similar (photosynthetic) sources (algae and sugar beet leaves) and other protein sources (dairy, legume and egg). Minor differences were observed in the pH dependence of flocculation amongst the ASPI stabilized emulsions. For the ASPIs, the expected correlation between interfacial and molecular properties (adsorption rate constant and ζ-potential) and the emulsion behavior (C cr and droplet size as a function of pH) was absent.",
keywords = "Critical protein concentration, Cyanobacteria, Emulsion behavior, Interfacial properties, Microalgae, Rubisco",
author = "Emma Teuling and Schrama, {Johan W.} and Harry Gruppen and Wierenga, {Peter A.}",
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month = "5",
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language = "English",
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}

Characterizing emulsion properties of microalgal and cyanobacterial protein isolates. / Teuling, Emma; Schrama, Johan W.; Gruppen, Harry; Wierenga, Peter A.

In: Algal Research, Vol. 39, 101471, 05.2019.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Characterizing emulsion properties of microalgal and cyanobacterial protein isolates

AU - Teuling, Emma

AU - Schrama, Johan W.

AU - Gruppen, Harry

AU - Wierenga, Peter A.

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N2 - Photosynthetic unicellular sources contain a large variety of proteins. The types of proteins vary between different microalgae and cyanobacteria. The aim was to study the effect of the variation in proteins and in non-proteinaceous components present in various unicellular protein isolates on their emulsion behavior. Algae soluble protein isolates (ASPIs, 66–77% w/w protein) of Nannochloropsis gaditana, Tetraselmis impellucida and Arthrospira (Spirulina) maxima were studied, using commercially available WPI as a reference (93% w/w protein). All protein isolates could form emulsions stable against creaming (d 3,2 0.2–0.3 μm) at pH 8.0. The amount of each ASPI needed (C cr ; on protein basis) to form these stable emulsions varied between the isolates, but was within the range of proteins from both similar (photosynthetic) sources (algae and sugar beet leaves) and other protein sources (dairy, legume and egg). Minor differences were observed in the pH dependence of flocculation amongst the ASPI stabilized emulsions. For the ASPIs, the expected correlation between interfacial and molecular properties (adsorption rate constant and ζ-potential) and the emulsion behavior (C cr and droplet size as a function of pH) was absent.

AB - Photosynthetic unicellular sources contain a large variety of proteins. The types of proteins vary between different microalgae and cyanobacteria. The aim was to study the effect of the variation in proteins and in non-proteinaceous components present in various unicellular protein isolates on their emulsion behavior. Algae soluble protein isolates (ASPIs, 66–77% w/w protein) of Nannochloropsis gaditana, Tetraselmis impellucida and Arthrospira (Spirulina) maxima were studied, using commercially available WPI as a reference (93% w/w protein). All protein isolates could form emulsions stable against creaming (d 3,2 0.2–0.3 μm) at pH 8.0. The amount of each ASPI needed (C cr ; on protein basis) to form these stable emulsions varied between the isolates, but was within the range of proteins from both similar (photosynthetic) sources (algae and sugar beet leaves) and other protein sources (dairy, legume and egg). Minor differences were observed in the pH dependence of flocculation amongst the ASPI stabilized emulsions. For the ASPIs, the expected correlation between interfacial and molecular properties (adsorption rate constant and ζ-potential) and the emulsion behavior (C cr and droplet size as a function of pH) was absent.

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KW - Cyanobacteria

KW - Emulsion behavior

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KW - Rubisco

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