Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia

Water and fat absorption capacity, Emulsification Capacity (EC), Foaming Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate of Spirulina cells were compared with those of soybean meal both as a function of pH and NaCl concentration. Water and fat absorption capacities of Spirulina flour were 220g and 190g/100g of sample respectively; those of soybean meal were 230g and 120g/100g of sample. Protein concentrate had a lower water absorption capacity, higher fat absorption capacity than its flour. It had higher EC and similar FC. Spirulina flour had similar EC and FC to that of soybean meal. The FS of flour (18%) and protein concentrate (27%) was poor when compared to soybean meal (55%).