Functional Properties and Amino acid Profile of Spirulina platensis Protein Isolates
نویسندگان
چکیده
منابع مشابه
Cultivation of Arthrospira (spirulina) platensis in desalinator wastewater and salinated synthetic medium: protein content and amino-acid profile
Arthrospira (Spirulina) platensis was cultivated in laboratory under controlled conditions (30°C, photoperiod of 12 hours light/dark provided by fluorescent lamps at a light intensity of 140 μmol photons.m(-2).s(-1) and constant bubbling air) in three different culture media: (1) Paoletti medium (control), (2) Paoletti supplemented with 1 g.L(-1) NaCl (salinated water) and (3) Paoletti medium p...
متن کاملMineral profile of edible algae Spirulina platensis
Spirulina platensis, is a photosynthetic, filamentous, spiral-shaped, multicellular and bluegreen micro alga. As it contains chlorophyll a, like higher plants, botanists classify it as a micro alga belonging to Cyanophyceae class; but according to bacteriologists it is a bacterium due to its prokaryotic structure. Mexicans (Aztecs) started using this microorganism as human food. Its chemical co...
متن کاملFunctional Bioactive Compounds and Biological Activities of Spirulina platensis Lipids
Ramadan M.F., Asker M.M.S., Ibrahim Z.K. (2008): Functional bioactive compounds and biological activities of Spirulina platensis lipids. Czech J. Food. Sci., 26: 211–222. The compositions and concentrations of lipid classes, fatty acids, tocopherols were determined in the lipids from blue-green microalga Spirulina platensis. Total lipids (TL) recovered using chloroform: methanol (2:1, v/v) were...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread
Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture...
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ژورنال
عنوان ژورنال: Biological Sciences - PJSIR
سال: 2016
ISSN: 2223-2567,2221-6421
DOI: 10.52763/pjsir.biol.sci.59.1.2016.12.19