Effect of Selected Mechanical/Physical Pre-Treatments on Chlorella vulgaris Protein Solubility

Chlorella vulgaris has been recognized as an interesting alternative feeding source since it contains a good amount of high-quality protein. However, the presence recalcitrant cell wall strongly affects nutrients’ digestibility, bioaccessibility, and bioavailability. The present study aimed to determine influence different pre-treatments (bead milling, extrusion, freeze-drying, heating, microwave, sonication) on C. vulgaris’ protein solubility. For total content solubility, Bradford method sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) quantification were used, respectively, degradation was assessed by SDS-PAGE through fractions (26 kDa, 32–40 66–96 others). o-phthaldialdehyde assay used for peptide formation. While there no statistically significant differences soluble measurements in supernatant fractions, results showed increase larger proteins following bead milling microwave pre-treatments, sonication led higher remaining (mostly low molecular weight). Nevertheless, extrusion significantly increased release peptides and, considering industrial applicability, this may be better choice improving bioaccessibility monogastric diets.