Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

Food Chemistry

Volumn 194, Issue , 2016, Pages 1056-1063

  Benelhadj, Sonda ^a,b   Gharsallaoui, Adem ^c   Degraeve, Pascal ^c   Attia, Hamadi ^b   Ghorbel, Dorra ^a,b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITÉ LYON 1   (France)

Author keywords

Arthrospira platensis; Functional properties; pH; Pigment protein complexes; Protein isolate

Indexed keywords

EMULSIFICATION; PH; SOLUBILITY; WATER ABSORPTION;

ARTHROSPIRA PLATENSIS; EMULSIFYING CAPACITY; EMULSION MICROSTRUCTURE; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; NITROGEN SOLUBILITY; PIGMENT-PROTEIN COMPLEXES; PROTEIN ISOLATES;

PROTEINS;

BACTERIAL PROTEIN; PLASTICIZER; SORBITOL; WATER; VEGETABLE PROTEIN;

ARTHROSPIRA PLATENSIS; ARTICLE; BACTERIUM ISOLATE; EMULSION; FOAM STABILITY; FOAMING; ISOELECTRIC POINT; MOLECULAR STABILITY; NONHUMAN; PH; PRECIPITATION; SOLUBILITY; ZETA POTENTIAL; CHEMISTRY; SPIRULINA;

HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; SPIRULINA;

EID: 84940676569     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.133     Document Type: Article

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