Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency

In light of environmental concerns and changing consumer demands, efforts are increasing to replace frequently used animal-based emulsifiers. We demonstrate the interfacial network formation emulsifying potential Arthrospira platensis protein extracts hypothesize a mechanistic change upon progressing purification. A microalgae suspension A. powder in phosphate buffer solution (pH 7, 0.1 M) was homogenized insoluble components separated by centrifugation. Proteins were precipitated at identified isoelectric point pH 3.5 diafiltrated. shear rheology measurements, build-up an viscoelastic faster final strength increased with degree It is suggested that isolated proteins rapidly form interconnected layer while coextracted surfactants impede adsorption for crude soluble extracts. Emulsions 20 vol % medium chain triglycerides (MCT) oil could be formed all different degrees Normalized concentration, smaller droplets stabilized fractions. For applications food, pharma cosmetic product categories, enhanced functionality has balanced against loss biomass purifying or other alternative single cell proteins.