Production and Characterization of Valuable Protein Hydrolysates from De-Oiled Residual Biomass-Spirulina Platensis

Abstract

There is growing curiosity in the exploration of novel renewable resources as alternatives for the production of protein hydrolysates (PH). Thus, the undiscovered potential of utilizing residual biomass from Spirulina, particularly after lipid extraction, for food production presents an encouraging avenue for further research. The aim of this study is to examine the technological and antioxidant properties of protein hydrolysates (PH) obtained from the leftover biomass of Spirulina. Around 70% of biomass was obtained as residue after lipid extraction. The yield and protein content of the PH from residual biomass were 48% and 78% respectively. PH had a high solubility at acidic pH-5. The emulsification power and foaming capacity of PH were 56 m2/g and 275% respectively. PH had a higher ratio of α-helix to ß-sheet (3.4) compared with the raw (1.6) and residual biomass (0.7), which indicates a high digestibility of PH. The antioxidant capacity of PH by reducing power assay, DPPH and ABTS were 80, 1746, 618 µM Trolox g-1 respectively. The findings suggest that PH could be used as a potential ingredient in food and pharmaceutical industry, thus providing a sustainable valorization to protein rich residual biomass.

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Authors and Affiliations

SRM University, Ramapuram, Chennai – 620 015,

Tamil Nadu, India

*Corresponding author. Email: gshanthi_set@yahoo.com

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. M. Loganathan

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