Effects of NaCl and pH on the functional properties of Spirulina protein

Inhalt:
We use Spirulina powder as raw material to extract protein, and the obtained Spirulina protein was treated with different concentration of NaCl and different pH to measure the protein solubility, emulsifying property, stability, oil absorption, water holding capacity, turbidity and viscosity respectively. The results showed that: When pH is 3.22, the emulsification reaches the maximum, which is 48.34225m2/g. When the NaCl concentration is 1 mol/L and pH is 1.97, the stability is 83.3%, the maximum stability is 85%. When pH is 7 and the concentration of NaCl is 0.8mol/L, the maximum oil absorption is 79%. When pH is 6, the concentration of NaCl is 0.6mol/L, the water holding capacity is the strongest, reaching 99. 6%. When pH is 3.22, the concentration of NaCl is 0.4mol/L, the maximum value of turbidity is 0.475. When pH is 8.45, the concentration of NaCl is 0.8mol/L, the maximum viscosity is 16.3. The experimental results can provide a theoretical basis for the processing and application of Spirulina protein.