Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis).

Anusuya Devi, M. and Subbulakshmi, G. and Madhavi Devi, K. and Venkataraman, L. V. (1981) Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis). Journal of Agricultural and Food Chemistry, 29 (3). 522-525, 16 ref..

PDF J. Agric. Food Chem. 1981, 29, 522-525.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The total crude protein content (Nx6.25) of the blue-green algae was approx. 50-55%; nonprotein N content was 1.58% (of cell DM), giving a true protein content of approx. 44%. About 80% of total protein N can be extracted by 3 successive extractions with water. The isoelectric point of this algal protein is 3.0. The total proteins were characterized physicochemically by standard techniques. In the ultracentrifuge total proteins resolve into two major components with s20,w values of 2.6 and 4.7 S. The polyacrylamide gel electrophoretic pattern of the total protein showed 7 bands including 3 prominent ones. The in vitro digestibility of the total protein of fresh algae was 85% when assayed with a pepsin-pancreatin system.

Item Type:	Article
Uncontrolled Keywords:	ALGAE-; Spirulina proteins, properties of; SINGLE-CELL-PROTEINS
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 09:10
Last Modified:	02 Mar 2018 09:10
URI:	http://ir.cftri.res.in/id/eprint/6327

Actions (login required)

View Item