Laboratory of Food Chemistry, Wageningen University, The Netherlands.
Bioresour Technol. 2011 Oct;102(19):9121-7. doi: 10.1016/j.biortech.2011.07.046. Epub 2011 Jul 22.
Extraction of high-value protein fractions for techno-functional applications in foods can considerably increase the commercial value of microalgae biomass. Proteins from Tetraselmis sp. were extracted and purified after cell disintegration by bead milling, centrifugation, ion exchange chromatography using the absorbent Streamline DEAE, and final decolorization by precipitation at pH 3.5. The algae soluble isolate was free from the intense color typical for algae products and contained 64% (w/w) proteins and 24% (w/w) carbohydrates. The final isolate showed solubility independent of ionic strength and 100% solubility at and above pH 5.5. Since most plant proteins used in foods show poor solubility in the pH range 5.5-6.5, the algae soluble protein isolate could be useful for techno-functional applications in this pH range.
从微藻生物质中提取高附加值的蛋白质组分，用于食品的技术和功能应用，可以显著提高其商业价值。通过珠磨、离心、离子交换层析（使用吸附剂 Streamline DEAE）对 Tetraselmis sp. 细胞进行破碎和提取、纯化，最后在 pH 3.5 时通过沉淀进行脱色。藻类可溶性提取物没有藻类产品典型的强烈颜色，含有 64%（w/w）的蛋白质和 24%（w/w）的碳水化合物。最终的提取物在离子强度下的溶解度是独立的，在 pH 5.5 及以上时达到 100%的溶解度。由于大多数用于食品的植物蛋白在 pH 5.5-6.5 范围内溶解度较差，因此藻类可溶性蛋白提取物可用于该 pH 范围内的技术和功能应用。
