Functional properties and antioxidant activity of protein fractions of spirulina (Arthrospira maxima)
Abstract
In this research, spirulina of the species Arthrospira maxima, produced and donated by the company "NanoMex Espirulina" located in the city of Tlaxcala, Tlax., Mexico, was used. The proximal chemical composition of spirulina was determined. A sequential protein extraction was performed from frozen and macerated spirulina, initially a 0.9% (w/v) suspension of spirulina in dry weight was prepared in distilled water, subsequently, the residue was solubilized in saline solution (0.4 mM Na2SO4), then the residue was solubilized in water at pH 11 and finally the residue was solubilized in 70% ethanol; at each stage the solubilized protein was precipitated with 5% trichloroacetic acid and recovered by centrifugation. The fractions of albumins, globulins and glutelins were obtained, the prolamins were not. The antioxidant activity, the functional properties and the electrophoretic profile of the protein fractions obtained were determined. The albumin fraction presented the highest yield, so they are the ones with potential use in the food industry. Most of the proteins in spirulina are soluble in water and are of low molecular weight.
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