Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI.

Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of (AA) and (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions.

Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides.

Background: Microalgae are a promising alternative source to meet the increasing global demand for protein. The insoluble microalgae protein fraction that makes up over half of the protein composition of the biomass has shown potential to serve as a functional emulsifier after acidic hydrolysis. However, creaming was observed due to the flocculation of emulsion droplets, suggesting a preferable use in concentrated emulsions.

Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides.

Background: Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment.

An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides.

Background: Acid-induced hydrolysis of proteins has been used to improve the solubility and functional properties of various proteins, and could be a promising tool to facilitate the use of currently underutilized insoluble microalgae protein-rich fractions in food applications. However, the results of a prior study showed an unusual resistance of an insoluble microalgae protein-rich fraction to acid hydrolysis at room temperature.

Results: In the present study, the insoluble protein-rich fraction extracted from microalgae Chlorella prothothecoides was treated with 0.

Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface.

Microalgae are promising protein sources due to their overall high protein content. The low aqueous-solubility of microalgae proteins, however, limits their application in food, pharmaceutical or personal care systems, unless solubility is enhanced by e.g.