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Abstract：
Arthrospira maxima is a microalga that has been collected in Lake Texcoco in the Valley of Mexico since pre-Hispanic times and has been a traditional food source due to its high biomass production and protein content (50-60 %), making it promising for protein extraction. In this context, a protein isolate was obtained from powdered biomass of Arthrospira maxima (PbAm) by alkaline solubilization (pH 11) and isoelectric precipitation (pH 4.2). Arthrospira maxima protein isolate (AmPI) presented higher protein content (82.58 %) and total amino acids compared to PbAm. Functional properties of AmPI were evaluated in comparison with PbAm and soy protein isolate (SPI). Protein extraction resulted in a significant increase in protein solubility (PS) and foaming capacity (FC) of up to 87.78 % and 238.10 %, respectively. Emulsifying capacity (EC) of AmPI was superior to that of PbAm and SPI in pH range 5-7. Inclusion of AmPI as a partial substitute for SPI in the formulation of meat sausages was evaluated by implementing four treatments: T1 (15 % AmPI, 85 % SPI), T2 (10 % AmPI, 90 % SPI), T3 (5 % AmPI, 95 % SPI) and T4 (0 % AmPI, 100 % SPI). Although the texture attributes remained unchanged, a significant reduction in color parameters was observed as the concentration of AmPI increased. An inclusion of 15 % AmPI significantly enhanced the nutritional quality of meat sausages. Results highlight the excellent properties of AmPI, confirming Arthrospira maxima as a promising protein source in the food industry.
摘要：
Arthrospiramaxima是一种微藻，自西班牙裔前以来一直在墨西哥山谷的Texcoco湖收集，并且由于其高生物量产量和蛋白质含量（50-60％）而成为传统的食物来源，使它有前途的蛋白质提取。在这种情况下，通过碱性溶解（pH11）和等电沉淀（pH4.2），从最大节旋藻（PbAm）的粉状生物质中获得蛋白质分离物。与PbAm相比，最大节旋体蛋白分离物（AmPI）具有更高的蛋白质含量（82.58％）和总氨基酸。与PbAm和大豆分离蛋白（SPI）相比，评估了AmPI的功能特性。蛋白质提取导致蛋白质溶解度（PS）和起泡能力（FC）显着增加，高达87.78％和238.10％，分别。在5-7的pH范围内，AmPI的乳化能力（EC）优于PbAm和SPI。通过实施四种处理来评估AmPI作为肉类香肠配方中SPI的部分替代品：T1（15％AmPI，85%SPI)，T2（10%AmPI，90%SPI)，T3（5%AmPI，95%SPI)和T4(0%AmPI，100%SPI)。虽然纹理属性保持不变，随着AmPI浓度的增加,观察到颜色参数显著降低.包含15％的AmPI可显着提高肉香肠的营养质量。结果突出了AmPI的优异性能，确认最大节旋藻是食品工业中有前途的蛋白质来源。
