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Functional properties of protein products of mass cultivated blue-green alga Spirulina platensis.

Anusuya Devi, M. and Venkataraman, L. V. (1984) Functional properties of protein products of mass cultivated blue-green alga Spirulina platensis. Journal of Food Science, 49 (1). pp. 24-27.

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Abstract

Water and fat absorption capacity, Emulsification Capacity (EC), Foaming Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate of Spirulina cells were compared with those of soybean meal both as a function of pH and NaCI concentration. Water and fat absorption capacities of Spirulina flour were 220g and 19Og/lOOgo f sample respectively; those of soybeanm eal were 230g and 12Og/lOOgo f sample. Protein concentrate had a lower water absorption capacity, higher fat absorption capacity than its flour. It had higher EC and similar FC. Spirulina flour had similar EC and FC to that of soybean meal. The FS of flour (18%) and protein concentrate(2 7%) was poor when comparedt o soybeanm eal (55%).

Item Type: Article
Uncontrolled Keywords: blue green algae, Spirulina platensis, protein products
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 08:23
Last Modified: 08 Mar 2018 11:41
URI: http://ir.cftri.com/id/eprint/4267

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