Effect of charged polysaccharides on the techno-functional properties of fractions obtained from algae soluble protein isolate

A. Schwenzfeier, P.A. Wierenga, M.H.M. Eppink, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)

Abstract

It has been suggested previously that charged polysaccharides present in algae soluble protein isolate (ASPI) contribute to its foaming and emulsifying properties. In this study ASPI was fractioned into one fraction enriched in uronic acids (the building blocks of charged polysaccharides, [ASPI-UA]), one enriched in protein (ASPI-P) and one containing small, dissociated (glyco-)proteins (ASPI-S). Emulsions prepared using ASPI-UA were stable against flocculation between pH 3e7, while ASPI-P and ASPI-S showed decreased emulsion stabilities around pH 5. This indicates the importance of the charged polysaccharides present in ASPI for emulsion stability at pH 5. For the foaming properties of ASPI no effect of charged polysaccharides was observed. Instead, ASPI-S showed considerably higher foam stabilities at pH 5e7 than the other fractions. These results suggest that dependent on the application charged polysaccharides or dissociated (glyco-) proteins can contribute to ASPI’s techno-functional properties. Its further fractionation yields a fraction with improved emulsion stability and a fraction with improved foaming properties.
Original languageEnglish
Pages (from-to)9-18
JournalFood Hydrocolloids
Volume35
DOIs
Publication statusPublished - 2014

Keywords

  • in-water emulsions
  • diffusing wave spectroscopy
  • tetraselmis sp
  • adsorption
  • microalgae
  • dissociation
  • hydrolysis
  • stability

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