{"id":28871,"date":"2024-06-27T22:36:08","date_gmt":"2024-06-27T22:36:08","guid":{"rendered":"https:\/\/www.writemyessays.app\/blog\/questions\/extraction-methods-and-functional-properties-of-arthrospira-platensis-protein-extract-for-sustainable-food-source\/"},"modified":"2024-06-27T22:36:08","modified_gmt":"2024-06-27T22:36:08","slug":"extraction-methods-and-functional-properties-of-arthrospira-platensis-protein-extract-for-sustainable-food-source","status":"publish","type":"questions","link":"https:\/\/www.writemyessays.app\/blog\/questions\/extraction-methods-and-functional-properties-of-arthrospira-platensis-protein-extract-for-sustainable-food-source\/","title":{"rendered":"Extraction Methods and Functional Properties of Arthrospira platensis Protein Extract for Sustainable Food Source"},"content":{"rendered":"

<\/a><\/p>\n

Instruction <\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

Background
\ninfo <\/span><\/b><\/p>\n

 <\/span><\/b><\/p>\n

1.    
\n<\/span><\/span><\/span>What
\nare the metabolic optimization involved for enhancing the protein yield in  <\/span>A.platensis <\/i>?<\/span><\/p>\n

2.    
\n<\/span><\/span><\/span>Describe the molecular pathway that <\/span>influences the protein yield in A.platensis<\/i>
\n(spirulina) extraction along with a diagram please draw it by yourself using biorender\/
\nsuitable software and give the figure description<\/span><\/p>\n

3.    
\n<\/span><\/span><\/span>Write about the various and efficient extraction
\nmethods used for extracting the Arthrospira platensis<\/i> protein extract. Make
\na table or flowchart describing the extraction methods its principle, advantage
\nand limitations \u2013 very important<\/span><\/span><\/p>\n

At the
\nend say why I chose <\/span>extraction
\nmethods (mechanical method – high shear homogenization and bead milling, chemical
\nmethod – alkali treatment and enzymatic treatment)<\/span><\/p>\n

4.    
\n<\/span><\/span><\/span>Explain
\nthe general decolorization and deodorization techniques used in the industry for
\nremoving the color and odor from the A.Platensis<\/i> protein extract and  <\/span>how does using oxidation process kills all the
\nmicrobes and mention if may affect the nutritional profile and functional properties
\nof the protein <\/span><\/p>\n

5.    
\n<\/span><\/span><\/span>Describe
\nwhy it is important to evaluate the functional characteristics and how properties
\nlike solubility, emulsion, foaming, oil and water holding capacities have influence
\non the protein extract as a food source<\/span><\/p>\n

 <\/span><\/p>\n

Conclusion and Future outlook <\/span><\/b><\/p>\n

1.    
\n<\/span><\/span><\/span>How
\ncan the extraction processes could have been effficient to enhance the protein yield
\nmainly how the bead milling was a efficient mechanical disruption method and
\nhow combining mechanical method and enzymatic would be even more effient in
\nfuture.<\/span><\/p>\n

2.    
\n<\/span><\/span><\/span>Talk
\nabout how no purification was done in the experiment and say it is signicant to
\npurify the protein <\/span><\/p>\n

3.    
\n<\/span><\/span><\/span>Also
\nsay how right now the protein is a concentrate in a liquid phase so in the
\nfuture it should be dried to a powder form and used for better application.<\/span><\/p>\n

4.    
\n<\/span><\/span><\/span>Also
\nwrite about the limitation of oxidation process used for decolorizing and deodorizing
\nthe protein extract what could be done more to improvise it  <\/span>or also if there are any other technology (
\nother than ativated charcoal, enzymes ) used to decolorize and deodorize the
\nprotein extract whihch should also be used to scale up in the industrial level.
\nalso say its impact on the nutitional chart and functional properties and could
\nbe done to avoid that.<\/span><\/p>\n

5.    
\n<\/span><\/span><\/span>Discuss
\nabout the nutrional profile how protein is 71% and now only calcium is higher
\nbut how other amino acids and minerals could be improved more and how to do so
\nin future. Also state currentlycarb fatty acid sugar everything is low and ash
\nis higher say why and what are important minerals and amino acids that needs to
\nbe present and if so how could it be improved.<\/span><\/p>\n

6.    
\n<\/span><\/span><\/span>How
\nthe functional properties can be improved ? currently the solubility is low but
\nsoluble, foaming capacity is high where as the foaming stability is low,
\nemulsion activity is poor and stabilty is okay, oil holding and water holding
\ncapacity is also low so discuss  <\/span>how it
\ncan be improved in future what would influence these properties and with this
\nresult what kind of food applications can it be suitable for ?<\/span><\/p>\n

7.    
\n<\/span><\/span><\/span>Further
\nwhat more functional properties should be assessed and why and how will it
\ncreate an impact for the protein study in food industry?<\/span><\/p>\n

8.    
\n<\/span><\/span><\/span>Applications
\n\u2013 write about the application of protein extract as plant based meats and how
\nimproving these extraction efficacy, purity , functional propertities will have
\nan effect on the applications and say why will people buy and consume it. List its
\napplications in food industry.<\/span><\/p>\n<\/h1>\n","protected":false},"excerpt":{"rendered":"

Instruction   Background info   1.     What are the metabolic optimization involved for enhancing the protein yield in  A.platensis ? 2.     Describe the molecular pathway that influences the protein yield in A.platensis (spirulina) extraction along with a diagram please draw it by yourself using biorender\/ suitable software and give the figure description 3.     Write about […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"disciplines":[40],"paper_types":[],"tagged":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/questions\/28871"}],"collection":[{"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/questions"}],"about":[{"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/types\/questions"}],"author":[{"embeddable":true,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/comments?post=28871"}],"version-history":[{"count":0,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/questions\/28871\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/media?parent=28871"}],"wp:term":[{"taxonomy":"disciplines","embeddable":true,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/disciplines?post=28871"},{"taxonomy":"paper_types","embeddable":true,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/paper_types?post=28871"},{"taxonomy":"tagged","embeddable":true,"href":"https:\/\/www.writemyessays.app\/blog\/wp-json\/wp\/v2\/tagged?post=28871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}