Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation

ABSTRACT

The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.

KEYWORDS:

• pH
• protein
• absorption
• emulsifier
• foaming

Highlights

• Solubilization at pH 7 yielded the highest protein yield.

• Functional properties of SpPI vary depending on the solubilization pH.

• pH 10 yielded a protein isolate with better foaming properties than pH 7.

• Protein isolated at pH 7 showed better emulsion heat stability than pH 10.

Acknowledgment

This research was supported by Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology (UniKL MICET) especially Section of Food Engineering Technology.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Notes on contributors

N. A. Kamaruding

N. A. Kamaruding Writing – original draft the manuscript, Formal analysis, Visualization.

N. A. Muhammad Daud

N. A. Muhammad Daud Investigation – perform the experiment, Methodology, Formal analysis.

N. Ismail

N. Ismail Writing – review and editing the manuscript, Visualization.

S. Shaharuddin

S. Shaharuddin Funding acquisition, Supervision, Writing – review and editing the manuscript, Approve the final draft.