Haematococcus pluvialis soluble proteins: Extraction, characterization, concentration/fractionation and emulsifying properties

• Published in: Bioresource technology Vol. 200; pp. 147 - 152
• Main Authors: Ba, Fatou, Ursu, Alina Violeta, Laroche, Céline, Djelveh, Gholamreza
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2016; Elsevier
• Subjects: Biochemistry; Biochemistry, Molecular Biology; Biomass; Biotechnology; Carbohydrates - analysis; Carbohydrates - chemistry; Chemical and Process Engineering; Chemical Fractionation; Chlorophyta - chemistry; Emulsification; Emulsifying Agents - chemistry; Emulsifying Agents - pharmacology; Emulsions - chemistry; Engineering Sciences; Haematococcus pluvialis; Hydrogen-Ion Concentration; Life Sciences; Plant Proteins - chemistry; Plant Proteins - isolation & purification; Plant Proteins - pharmacology; Proteins; Solubility; Ultrafiltration; Water - chemistry; Proteins; Ultrafiltration; Emulsification; Haematococcus pluvialis
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/j.biortech.2015.10.012

•Extraction and solubilization of proteins from green H. pluvialis biomass.•73±2% of total proteins soluble at neutral pH (7) versus 64±1% at native pH (5.7).•Ultrafiltration achieved proteins concentration.•Supernatants emulsifying properties equivalent to sodium caseinate.•Valorization of soluble proteins from green H. pluvialis as emulsifying agent. A water-soluble matrix was extracted from green vegetative Haematococcus pluvialis through high-pressure cell disruption either at native pH (5.7) or with pH shifting to neutral (7). The resulting supernatant is mainly composed of carbohydrates and proteins, with the highest yield of proteins obtained at neutral pH (73±2% of total biomass proteins). The key emulsification properties of the proteins isolated in neutral supernatant (emulsification capacity (EC): 534±41mLoilg−1 protein, emulsification stability (ES): 94±3% and emulsification activity index (EAI): 80±1m2g−1) were comparable to the native supernatant values (EC: 589±21mLoilg−1 protein, ES: 84±3% and EAI: 75±1m2g−1). Confronted to sodium caseinate (EC: 664±30mLoilg−1 protein, ES: 63±4%, and EAI: 56±4m2g−1) these results highlighted the strong potential of proteins isolated from H. pluvialis as emulsifier agent. Moreover, experiments have shown that the stability of emulsions obtained from supernatants is due to the proteins rather than the carbohydrates.