Impact of High-Pressure Homogenization on the Technological Properties of A. platensis (Spirulina) Proteins for Food Applications

This study investigates the extraction efficacy on Arthrospira platensis (Spirulina) proteins by chemical (alkaline) extraction, and High-pressure homogenization (HPH) extraction at three pressure levels (200, 500, and 1000 bar). The extraction yield, solubility, water-holding capacity (WHC), oil-holding capacity (OHC), foaming properties, and gelling characteristics of the extracted proteins were then measured. HPH treatment at 500 bar resulted in a significant (p < 0.05) increase in protein extraction yield, exceeding by approximately 124% the value obtained through the alkaline method. The highest solubility was observed at 500 bar, while a marked decrease occurred at 1000 bar, probably due to protein aggregation phenomena. Additionally, the HPH extracts demonstrated the best values for OHC and gelling capacity. However, WHC and solubility were significantly higher in the chemical extract. Overall, HPH treatment proved to be an effective method for protein extraction. However, selecting appropriate pressure levels is crucial to prevent protein denaturation, which could adversely affect its technological properties.