Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 549550
Title Characterizing emulsion properties of microalgal and cyanobacterial protein isolates
Author(s) Teuling, Emma; Schrama, Johan W.; Gruppen, Harry; Wierenga, Peter A.
Source Algal Research 39 (2019). - ISSN 2211-9264
DOI https://doi.org/10.1016/j.algal.2019.101471
Department(s) Food Chemistry
WIAS
Aquaculture and Fisheries
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Critical protein concentration - Cyanobacteria - Emulsion behavior - Interfacial properties - Microalgae - Rubisco
Abstract

Photosynthetic unicellular sources contain a large variety of proteins. The types of proteins vary between different microalgae and cyanobacteria. The aim was to study the effect of the variation in proteins and in non-proteinaceous components present in various unicellular protein isolates on their emulsion behavior. Algae soluble protein isolates (ASPIs, 66–77% w/w protein) of Nannochloropsis gaditana, Tetraselmis impellucida and Arthrospira (Spirulina) maxima were studied, using commercially available WPI as a reference (93% w/w protein). All protein isolates could form emulsions stable against creaming (d 3,2 0.2–0.3 μm) at pH 8.0. The amount of each ASPI needed (C cr ; on protein basis) to form these stable emulsions varied between the isolates, but was within the range of proteins from both similar (photosynthetic) sources (algae and sugar beet leaves) and other protein sources (dairy, legume and egg). Minor differences were observed in the pH dependence of flocculation amongst the ASPI stabilized emulsions. For the ASPIs, the expected correlation between interfacial and molecular properties (adsorption rate constant and ζ-potential) and the emulsion behavior (C cr and droplet size as a function of pH) was absent.

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