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Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

Sonda Benelhadj1, Adem Gharsallaoui2, Pascal Degraeve2

  • 1Université de Carthage, INSAT (Institut National des Sciences Appliquées et de Technologie), Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia; Université de Sfax, ENIS, LAVASA (Laboratoire Valorisation, Analyse et Sécurité des Aliments), BPW 3038, Sfax, Tunisia.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
Arthrospira platensisFunctional propertiesPigment–protein complexesProtein isolatepH

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