Baron C
Ann Nutr Aliment. 1975;29(6):615-23.
Spirulinae algae are available as a high protein content food (60 p. 100 at least) but as a very colored one. Colored matters of Spirulinae may be subdivided in three classes: Chlorophyll-a complexes carotenoïds and xanthophylls-phycocyanin and phycoerythrin. Obtaining a "decolored Spirulinae meal" has been studied first at laboratory level, then at microindustrial level (20 kg). Dry Spirulinae decoloration with ethanol and acetone lead to a pale-yellow Spirulinae meal with 80 p. 100 efficiency; it is fine practically odorless and including 84.2 p. 100 proteins. Essential amino-acids pattern and lysin-availability are near to first values. Residual solvent contents are 40 ppm for acetone, and 60 ppm for ethanol. The assays of incorporation into european taste food or mexican taste food has conducted to a usual good acceptance. The new productean allow the protein enrichment of a great variety of human food, without color nor hygeinic and nutritional inconvenience.
螺旋藻藻类可作为一种高蛋白含量的食物（至少60%），但也是一种颜色很深的食物。螺旋藻的色素可分为三类：叶绿素a复合物、类胡萝卜素和叶黄素、藻蓝蛋白和藻红蛋白。首先在实验室层面，然后在微型工业规模（20千克）上研究了获得“脱色螺旋藻粉”的方法。用乙醇和丙酮对干燥的螺旋藻进行脱色，可得到效率为80%的淡黄色螺旋藻粉；它几乎没有气味，蛋白质含量为84.2%。必需氨基酸模式和赖氨酸利用率接近初始值。丙酮的残留溶剂含量为40 ppm，乙醇为60 ppm。将其添加到欧式口味食品或墨西哥口味食品中的试验结果表明，通常都能获得良好的接受度。这种新产品可以使多种人类食品实现蛋白质强化，且不存在颜色问题，也没有卫生和营养方面的不便之处。
