Protein extraction from spirulina platensis

Abstract

The extraction of protein from green spirulina microalgae platensis was carried out by centrifugation, ultra sound assisted extraction and combination of centrifugation and ultrasound assisted extraction spirulina platensis was carried out using ultrasound-assisted extraction and statistical optimization method is used to obtain the optimum conditions. A Box–Behnken design method was used to optimize the process conditions affecting protein extraction. This conditions investigated on microalgae cell disruption method by the combination of both ultrasonication and centrifuge. Different buffer solutions were used and the time of the ultrasonication was also varied. The protein extraction quantity was evaluated. The obtained results confirm that mixed buffer III showed the high concentration of protein but low quality. The study on the effect of ultrasonication period, the concentration of protein increased and remains constant also when duration of sonication is elongated and this result was observed during continuous ultrasonication in similar manner. The protein concentration is one of the important aspect, the protein quality must be satisfied. The results confirms the optimum condition of protein extraction from green microalgae requires the combination of the use of buffer solution and a proper duration of ultrasonication to maximize the protein quantity.