Study on the Structure and Functional Characteristics of Proteins from Haematococcus pluvialis

Haematococcus pluvialis residue powder, which has been extracted with astaxanthin, was used as the raw material to prepare Haematococcus pluvialis protein by alkaline extraction and acid precipitation method. The protein structure of Haematococcus pluvialis was characterized, and the effects of pH a...

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Published inLiang you shipin ke-ji Vol. 32; no. 4; pp. 201 - 209
Main Authors LI Qin, WANG Meng, YUAN Shuo, ZHAO Xiao-yan, LIU Hong-kai, ZHANG Xiao-wei, ZHU Yun-ping
Format Journal Article
LanguageEnglish
Published Academy of National Food and Strategic Reserves Administration 01.07.2024
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ISSN1007-7561
DOI10.16210/j.cnki.1007-7561.2024.04.025

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Abstract Haematococcus pluvialis residue powder, which has been extracted with astaxanthin, was used as the raw material to prepare Haematococcus pluvialis protein by alkaline extraction and acid precipitation method. The protein structure of Haematococcus pluvialis was characterized, and the effects of pH and ion strength on the functional characteristics of Haematococcus pluvialis protein were studied. The results showed that the isoelectric point of Haematococcus pluvialis protein was 4.2. The molecular weight of the subunit was around 14.4, 18.4 and 38 kDa, respectively and the content of α-helix, β-fold, β-corner and disordered structure in the secondary structure was 14.86%, 18.47%, 40.3% and 26.37%, respectively. It contained 7 kinds of essential amino acids required by the human body, accounting for 36.38% of the total amino acid content. Microscopic observation showed that the protein of Haematococcus pluvialis was rod-shaped and sheet-like, with a rough and porous surface. With the increase of pH, the solubility, water absorption, emulsion capability, foam stability and foam stability of the protein of Haematococcus pluvialis increased first and then decreased, while the emulsification stability showed the opposite trend. With the increase of NaCl concentration, the foam capability, foam stability, emulsion capability and emulsification stability of the protein of Haematococcus pluvialis increased first and then decreased, while the solubility showed a trend of first decreasing, then increasing, and then decreasing again.
AbstractList Haematococcus pluvialis residue powder, which has been extracted with astaxanthin, was used as the raw material to prepare Haematococcus pluvialis protein by alkaline extraction and acid precipitation method. The protein structure of Haematococcus pluvialis was characterized, and the effects of pH and ion strength on the functional characteristics of Haematococcus pluvialis protein were studied. The results showed that the isoelectric point of Haematococcus pluvialis protein was 4.2. The molecular weight of the subunit was around 14.4, 18.4 and 38 kDa, respectively and the content of α-helix, β-fold, β-corner and disordered structure in the secondary structure was 14.86%, 18.47%, 40.3% and 26.37%, respectively. It contained 7 kinds of essential amino acids required by the human body, accounting for 36.38% of the total amino acid content. Microscopic observation showed that the protein of Haematococcus pluvialis was rod-shaped and sheet-like, with a rough and porous surface. With the increase of pH, the solubility, water absorption, emulsion capability, foam stability and foam stability of the protein of Haematococcus pluvialis increased first and then decreased, while the emulsification stability showed the opposite trend. With the increase of NaCl concentration, the foam capability, foam stability, emulsion capability and emulsification stability of the protein of Haematococcus pluvialis increased first and then decreased, while the solubility showed a trend of first decreasing, then increasing, and then decreasing again.
Author YUAN Shuo
ZHAO Xiao-yan
LI Qin
ZHANG Xiao-wei
ZHU Yun-ping
WANG Meng
LIU Hong-kai
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  fullname: ZHU Yun-ping
  organization: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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SubjectTerms functional characteristics
haematococcus pluvialis
preparation
protein
structure
Title Study on the Structure and Functional Characteristics of Proteins from Haematococcus pluvialis
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