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Effect of processing on
functional properties of Spirulina protein preparations
Amita Mahajan1*, Neetu2 and A. S. Ahluwalia2
1Rayat and Bahra Institute of Engineering and Biotechnology, Kharar,
Punjab, India.
2Department
of Botany, Panjab University Chandigarh-160014, India.
*Corresponding author. E-mail:
amitaanil44@yahoo.com. Tel:
0172 2601000.
Accepted
19 August, 2009 |
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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. |
