Effect of heat treatment on the functional characteristics of spirulina protein
Conference: BIBE 2019 - The Third International Conference on Biological Information and Biomedical Engineering
06/20/2019 - 06/22/2019 at Hangzhou, China
Proceedings: BIBE 2019
Pages: 4Language: englishTyp: PDFPersonal VDE Members are entitled to a 10% discount on this title
Wang, Chunxia; Zhang, Li; Liu, Jinjie; Liu, Linde (School of Life Sciences, Ludong University, Yantai, China)
This experiment investigated the effects of different temperature and time bath heat treatments on the functional properties of spirulina protein. The solubility, emulsifying properties, oil absorption properties, foaming properties, turbidity and the like of the protein are measured. The results show that the heat treatment reduces the solubility of spirulina protein. The optimum conditions for emulsification, oil absorption and foaming are 55 °C, 0.5 hours.The optimum conditions for turbidity are 75 °C for 1.5 hours. The results of this experiment can provide a theoretical reference for food and beverage and health care products processing industry using spirulina as raw material.