ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2015
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2015 International Scholars Journals
Full Length Research Paper
Effect of processing on functional properties of Spirulina protein preparations
Amita Mahajan1*, Neetu2 and A. S. Ahluwalia2
1Rayat and Bahra Istitute of Engineering and Biotechnology, Kharar, Punjab, India.
2Department of Botany, Panjab University Chandigarh-160014, India.
Accepted 19 August, 2014
Abstract
The present investigation has been undertaken selecting a protein rich blue green alga Spirulina platensis in relation to change in functional properties of its proteins on chemical treatment with succinic anhydride, acetic anhydride and formaldehyde for succinylation, acetylation and methylation respectively. Modified proteins have been studied for their functional properties such as protein solubility, foaming properties; emulsification properties and viscosity. Protein solubility in unmodified water soluble Spirulina protein fraction was found to be 23%. It decreased considerably on treatment with all the three modifying reagents. Emulsification activity (EA) increased slightly on methylation, whereas succinylation and acetylation resulted in a decreased EA and emulsion stability (ES). Foam capacity (FC) increased on treatment with succinic anhydride at all the concentrations used, whereas acetylation and methylation could show an increase in FC only at lower concentrations. FC was found to be maximum on succinylation and minimum on acetylation. Foam Stability (FS) was found to be much higher with methylation and acetylation. The protein fraction modified with succinic anhydride has shown the maximum viscosity followed by acetylation. Methylation however, caused a rapid decrease in viscosity and it was more pronounced at lower concentrations.
Key words: Acetylation, functional properties, methylation, proteins, Spirulina platensis, succinylation.