scholarly journals Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

2021 ◽  
Vol 13 (12) ◽  
pp. 6849
Author(s):  
Milena M. Ramírez-Rodrigues ◽  
Carolina Estrada-Beristain ◽  
Jorge Metri-Ojeda ◽  
Alexa Pérez-Alva ◽  
Diana K. Baigts-Allende
Keyword(s):  
Amino Acid ◽  
Spirulina Platensis ◽  
Daily Intake ◽  
Food Products ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Nutritional Composition ◽  
Food Ingredient ◽  
Health Promoting

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

scholarly journals Protein supplement obtained from almonds of bacuri fruit (Attalea phalerata Mart. Ex Spreng.): elaboration, nutritional characterization and sensory acceptability

2020 ◽  
Vol 8 (1) ◽  
pp. 232-247 ◽  
Author(s):  
Fabiane La Flor Ziegler Sanches ◽  
Rayan Semidei ◽  
Flávio Conche da Cunha ◽  
Roberta Serafim de Souza ◽  
Maria Lígia Rodrigues Macedo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Sensory Analysis ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Nutritional Composition ◽  
Composition Analysis ◽  
Protein Supplement ◽  
Mato Grosso ◽  
Sensory Acceptability ◽  
Nutritional Analysis

Bacuri (Attalea phalerata Mart. Ex Spreng.) is a fruit belonging to Palmae family, found in Mato Grosso do Sul - Brazil with great nutritional potential. The objective of the present study was to perform processing, elaboration, nutritional analysis and sensorial acceptability test of protein supplement formulations with bacuri almonds aiming its use by vegetarian public and sportsmen. Bacuri almonds were processed to lyophilized flour of the protein isolate, and then mixed with other ingredients to produce two supplement formulations: F1 containing 70% bacuri lyophilized almond flour, and F2 containing 35% bacuri lyophilized almond flour and 35% commercial supplement. Nutritional composition analysis, amino acid determination and sensory analysis were performed. Both supplements presented high protein content. F1 and F2 were significant different for energy, moisture, ashes, proteins and carbohydrates content. Amino acid profile was satisfactory for methionine, cysteine, phenylalanine and tyrosine for both. Sensory analysis showed acceptability indexes above the minimum limit of 70%, which is considered accepted. Thus, bacuri almond is an alternative ingredient in plant food supplements. However, its isolated use (F1) still needs further testing for sensory acceptability indices improvement.

Characterization of Amino Acid Profile and Enzymatic Activity in Adult Rat Astrocyte Cultures

2016 ◽  
Vol 41 (7) ◽  
pp. 1578-1586 ◽  
Author(s):  
Débora Guerini Souza ◽  
Bruna Bellaver ◽  
Gisele Hansel ◽  
Bernardo Assein Arús ◽  
Gabriela Bellaver ◽  
...  
Keyword(s):  
Amino Acid ◽  
Enzymatic Activity ◽  
Amino Acid Profile ◽  
Adult Rat ◽  
Rat Astrocyte

scholarly journals Produksi, isolasi dan karakterisasi superoksida dismutase dari Spirulina platensis yang dibiakkan dalam serum lateks Production, isolation, and characterization of superoxyde dismutase from Spirulina platensis cultured on latex serum

2016 ◽  
Vol 77 (1) ◽  
Author(s):  
. TRI-PANJI ◽  
. SUHARYANTO ◽  
Marini WIJAYANTI
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Spray Drying ◽  
Spirulina Platensis ◽  
Active Agent ◽  
Pilot Scale ◽  
Isolation And Characterization ◽  
The Stability ◽  
Major Amino Acid

AbstractSpirulina platensis is a blue-green microalgawhich is frequently used for food and feedsupplements and cosmetic active agent. Thismicroalga also produces a strong antioxidantnamely superoxide dismutase (SOD) used ascosmetic active agent for anti aging and anti freeradicals. SOD was isolated from S. platensis cellbiomass from local isolate grown on latex serumon semipilot (3.5 m 3 ) and pilot scale (40 m 3 )then dried with spray drying or sun drying andcharacterized. SOD was purified with sequentialtwo-stage sedimentation using ammoniumsulphate and fractionated in chromatographiccolumn containing Sephadex G 200. Thefractions were analysed to determine the activity,cofactor metal and amino acid composition of theantioxidant. The results showed thatsedimentation of SOD extract with 80%ammonium sulphate produced SOD with higheractivity compared to that of SOD fromcommercial S. platensis biomass. This SOD wassuccessfully isolated and purified. MetaloenzymeSOD was composed of subunits with molecularweight of 77.78; 71.74; and 19.2 kDa, whichcontained nine types of amino acids with tyrosineand lysine as the major amino acid components.Zn was the most predominant metal on SOD, thenfollowed by Fe and Mn. The main subunitcofactors consisted of Zn 72%, Fe 25%, Mn 2%,and Cu 1%, which were different from thesmall subunit that contained of Zn 55%, Mn 31%,Fe 14%, and Cu 4%. The stability of SOD wasachieved on pH 7.5 and temperature below 25 o C.AbstrakSpirulina platensis adalah mikroalga hijaubiru yang banyak digunakan sebagai suplemenpangan, pakan, dan bahan aktif kosmetika.Mikroalga ini juga menghasilkan antioksidankuat yaitu superoksida dismutase (SOD), yangmerupakan bahan aktif kosmetika anti penuaandini dan pencegah efek radikal bebas. SODdiisolasi dari biomassa sel S. platensis isolat lokalyang dibiakkan dalam serum lateks skalasemipilot (3,5 m 3 ) dan pilot (40 m 3 ) sertadikeringkan dengan cara pengeringan kabut(spray drying) atau penjemuran untuk kemudiandikarakterisasi. SOD dimurnikan dengan peng-endapan bertingkat menggunakan ammoniumsulfat dan dipisahkan dengan kolom kromatografiberisi Sephadex G 200. Hasil pemisahankemudian dianalisis untuk menentukan aktivitas,logam kofaktor serta komposisi asam amino antioksidan tersebut. Hasil penelitian menunjukkanbahwa pengendapan ekstrak SOD denganSOD lebih tinggi dari SOD asal biomassaS. platensis komersial. SOD tersebut telahberhasil diisolasi dan dimurnikan. MetaloenzimSOD tersusun atas subunit dengan BM 77,78;71,74; dan 19,2 kDa, yang mengandungsembilan jenis asam amino dengan tirosin danlisin sebagai komponen asam amino utama.Logam yang dominan pada SOD adalah Zn,disusul kemudian Fe dan Mn. Kofaktor sub unitbesar terdiri dari Zn 72%, Fe 25%, Mn 2%, danCu 1%, berbeda dengan sub unit kecil yangmengandung Zn 55%, Mn 31%, Fe 14%, dan Cu4%. Stabilitas SOD S. platensis dicapai pada pH7,5 dan suhu di bawah 25 o Cammonium sulfat 80% menghasilkan aktivitas

Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate

1998 ◽  
pp. 203-208
Author(s):  
A. Fernández-Quintela ◽  
M. T. Macarulla ◽  
A. S. Del Barrio ◽  
J. A. Martinez
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Protein Utilization ◽  
Pea Protein ◽  
Pea Protein Isolate
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