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New Peptides and Proteins Study Findings Recently Were Reported by Researchers at French National Institute for Agricultural Research (INRA)

May 27, 2014

By a News Reporter-Staff News Editor at Life Science Weekly -- Current study results on Peptides and Proteins have been published. According to news reporting from St. Genes Champanelle, France, by NewsRx journalists, research stated, "This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH = 7 or pH = 12."

The news correspondents obtained a quote from the research from French National Institute for Agricultural Research (INRA), "The higher solubilisation yield (52 +/- 3% w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7 kbar). After solubilisation, proteins were recovered by two procedures: precipitation in acid media and concentration/fractionation by tangential ultrafiltration. Proteins were analysed for their molecular weights, isoelectric points and amino acids compositions and their emulsifying properties were quantified and compared to those of commercial ingredients. In spite of lower yield, better emulsifying capacity was obtained when protein solubilisation takes place at pH = 7 and when using proteins from permeate of tangential ultrafiltration."

According to the news reporters, the research concluded: "In all cases, emulsifying capacity (1780 +/- 20 and 3090 +/- mL oil/g protein) and stability (72 +/- 1% and 79 +/- 1%) of microalgae proteins remained comparable or higher than the commercial ingredients such as sodium caseinate."

For more information on this research see: Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris. Bioresource Technology, 2014;157():134-139. Bioresource Technology can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier -; Bioresource Technology -

Our news journalists report that additional information may be obtained by contacting A.V. Ursu, INRA, QuaPA UR370, F-63122 St Genes Champanelle, France. Additional authors for this research include A. Marcati, T. Sayd, V. Sante-Lhoutellier, G. Djelveh and P. Michaud (see also Peptides and Proteins).

Keywords for this news article include: France, Europe, Amino Acids, St. Genes Champanelle, Peptides and Proteins

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Source: Life Science Weekly

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