High protein ingredients of microalgal origin: Obtainment and functional properties
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.02.015
Abstract: Abstract Protein concentrates and isolates were developed from the microalga Spirulina sp. LEB 18 biomass and characterized by functional aspects for food application. Proteins were solubilized at pH 11 and precipitated at pH 4.2 (protein isoelectric point… read more here.
Keywords: protein; extraction; protein ingredients; spirulina leb ... See more keywords