Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, 24 avenue des Landais, BP 206, 63174 Aubière cedex, France; Université "Vasile Alecsandri" de Bacau, 157 Calea Marasesti, 600115 Bacau, Romania.
Clermont Université, ENSCCF, Institut Pascal, axe GePEB, UMR CNRS 6602, 24 avenue des Landais, BP206, 63174 Aubière cedex, France.
Bioresour Technol. 2014 Apr;157:134-9. doi: 10.1016/j.biortech.2014.01.071. Epub 2014 Jan 25.
This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH=7 or pH=12. The higher solubilisation yield (52±3%w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7kbar). After solubilisation, proteins were recovered by two procedures: precipitation in acid media and concentration/fractionation by tangential ultrafiltration. Proteins were analysed for their molecular weights, isoelectric points and amino acids compositions and their emulsifying properties were quantified and compared to those of commercial ingredients. In spite of lower yield, better emulsifying capacity was obtained when protein solubilisation takes place at pH=7 and when using proteins from permeate of tangential ultrafiltration. In all cases, emulsifying capacity (1780±20 and 3090±50mLoil/g protein) and stability (72±1% and 79±1%) of microalgae proteins remained comparable or higher than the commercial ingredients such as sodium caseinate.
本文研究了小球藻蛋白质的提取和乳化性能。通过在 pH=7 或 pH=12 下使用高压细胞破碎器实现蛋白质的溶解。在碱性条件和机械处理（2.7kbar）的组合下，获得了更高的溶解率（52±3%w/w）。溶解后，通过两种方法回收蛋白质：在酸性介质中沉淀和通过切向超滤浓缩/分级。对蛋白质进行了分子量、等电点和氨基酸组成分析，并对其乳化性能进行了量化和比较，结果与商业成分进行了比较。尽管产率较低，但在 pH=7 时进行蛋白质溶解，以及使用切向超滤渗透物中的蛋白质时，获得了更好的乳化能力。在所有情况下，微藻蛋白质的乳化能力（1780±20 和 3090±50mLoil/g 蛋白质）和稳定性（72±1%和 79±1%）与商业成分如酪蛋白酸钠相当或更高。
