Functional properties and antioxidant activity of protein fractions of spirulina (Arthrospira maxima)

In this research, spirulina of the species Arthrospira maxima, produced and donated by the producer association called "NanoMex Espirulina" located in the city of Tlaxcala, Tlax., Mexico, was used. The proximal chemical composition of spirulina was determined. Sequential protein extraction was performed from frozen and macerated spirulina. Fractions were obtained based on protein solubility: albumins (water), globulins (0.4 mM Na₂SO₄) and glutelins (pH 11), but not prolamins (70% ethanol). Some functional properties, antioxidant activity and electrophoretic profile of the protein fractions obtained were determined. The albumins fraction presented the highest yield, high water retention capacity and high solubility. The highest antioxidant activity was observed in the albumins and glutelins fractions. Most of the proteins in spirulina are soluble in water (albumins) and of low molecular weight, these proteins have potential use in the food industry in the design and production of protein-added beverages.

Keywords: albumins, antioxidant activity, functional properties, spirulina, proteins.