Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis)
The characteristics of the protein of fresh-water, mass-cultured Spirulina platensis have been studied. The solubility of this algal protein in water and various aqueous solvents has been estimated. The total protein content of the blue-green algae was approximately 50-55% of which nearly 9.9% was nonprotein nitrogen. About 80% of the total protein nitrogen can be extracted by three successive extractions with water. Ths isoelectric point of this algal protein is found to be 3.0. The total proteins were characterized physicochemically by standard techniques. In the ultracentrifuge total proteins resolve into two major components with S20w values of 2.6 and 4.7 S. The polyacrylamide gel electrophoretic pattern of the total protein showed seven bands including three prominent ones. The in vitro digestibility of the total protein of fresh algae was found to be 85% when assayed with a pepsin-pancreatin system.
- Research Organization:
- Central Food Technological Research Inst., Mysore 570013, India
- OSTI ID:
- 5070599
- Journal Information:
- J. Agric. Food Chem.; (United States), Vol. 29:3
- Country of Publication:
- United States
- Language:
- English
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09 BIOMASS FUELS
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CENTRIFUGATION
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SINGLE CELL PROTEIN
SOLUBILITY
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PLANTS
SEPARATION PROCESSES
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