Functional properties of protein products of mass cultivated blue-green alga Spirulina platensis.

Water and fat absorption capacity, Emulsification Capacity (EC), Foaming
Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate
of Spirulina cells were compared with those of soybean meal both as a
function of pH and NaCI concentration. Water and fat absorption capacities
of Spirulina flour were 220g and 19Og/lOOgo f sample respectively;
those of soybeanm eal were 230g and 12Og/lOOgo f sample. Protein concentrate
had a lower water absorption capacity, higher fat absorption capacity
than its flour. It had higher EC and similar FC. Spirulina flour had
similar EC and FC to that of soybean meal. The FS of flour (18%) and
protein concentrate(2 7%) was poor when comparedt o soybeanm eal (55%).