Comparison of functional properties of protein extracted from (Spirulina Platensis )by different methods

The purpose of this research was to investigate different methods of protein extraction and compare and choose the best method for the functional properties of protein from spirulina microalgae. Microalgae are one of the most important sources of protein. Proteins play a very important role in human health and are widely used in various industries. . In this research, different methods (freezing-thawing, homogenization, ultrasonic waves and soaking in ethanol and water solutions) were investigated to extract and isolate protein from spirulina microalgae. The functional properties of extracted proteins (water retention capacity, foam production and stability, and emulsifying capacity of the samples) were investigated. According to the results, the extraction method had an effect on the functional properties of the protein (p<0/05). According to the obtained results, the use of mechanical methods for protein extraction resulted in better preservation of functional properties. The functional properties of protein (Water holding capacity, emulsion stability index, foam stability, foam ability, samples extracted with the help of homogenization, ultrasound, freezing and thawing methods were more than other treatments (p<0.05). The index of emulsification capacity and water holding capacity in samples extracted with 4 freeze-thaw cycles was higher than all treatments. The highest level of emulsion stability and foam production was in the samples extracted with ultrasonic waves. According to the results, the use of ultrasonic waves and freeze-thawing cycle is suggested for protein extraction from spirulina microalgae.