SPIRULINA DIGESTIBLE AND BIOAVAILABLE PROTEIN MILK COMPOSITION

Abstract

An alternative milk composition of spirulina digestible, bioavailable proteins, vitamins and minerals is described. The proteins, vitamins and minerals present in spirulina biomass are rendered digestible and bioavailable by unique homogenization process followed by thermo-chemical treatment. The alternative milk made with digestible, bioavailable proteins, vitamins and minerals is formulated with colorant, sweetener, flavor and gelling agent. The milk so obtained is packed with digestible and bioavailable proteins, vitamins and minerals is free from fishy odor and bitter taste.

Claims

1. A process for preparing an alternative milk composition comprising the steps of: providing spirulina biomass; homogenizing the spirulina biomass under alkaline conditions and high pressure to form a homogenized biomass.

2. The process of claim 1, wherein the homogenizing step is carried out by ultrasonic treatment of the spirulina biomass at 40-110 kHz frequency at 80-120 W power for 1-5 hours.

3. The process of claim 1, wherein the homogenizing step includes the step of heating the homogenized spirulina biomass at 110-135° C. and 1.1-1.3 kg/sq cm pressure for 20-30 mins.

4. The process of claim 1, wherein the homogenizing step includes the step of treating the spirulina biomass with an alkali to achieve a pH of 10.8-11.5.

5. The process of claim 1, further comprising the step of spray-drying the homogenized biomass.

6. The process of claim 1, further comprising the steps of precipitation at pH 3.5-4.5, centrifugation, drying the resultant solids at 80° C. for 8 hrs.

7. An alternative milk product produced by the process of claim 1.

8. The alternative milk product of claim 7, which further comprises one or more ingredients selected from the group consisting of a colorant, a sweetener, a flavor, and a gelling agent.

Description

DETAILED DESCRIPTION

[0043] The present inventors have surprisingly found that by treating spirulina whole cells as described herein it is possible to make the proteins fully digestible and bioavailable. The proteins are fully water soluble and are completely devoid of fishy odor and bitter taste. Most importantly, the protein product retains all other important essential nutrients present in the spirulina whole cells. The process described herein comprises the steps of [0044] a. suspending the wet biomass of spirulina in alkaline water; [0045] b. disruption or lysis of the cells; [0046] c. thermal treatment under pressure; [0047] d. centrifugation to separate cellular debris; and [0048] e. spray drying the resultant mother liquor.

[0049] The resultant protein powder can be easily formulated into a milk by known methods.

[0050] The milk so obtained has properites similar to that dairy milk and its proteins are readily water soluble, ‘complete’ and fully digestible. The milk so produced has no fishy odor or undesirable taste.

[0051] The term ‘disruption or lysis’ of the cells defines the process of breaking the cell walls and/or membranes to release intracellular fluids containing molecules or particles of interest, such as proteins.

[0052] The term ‘thermal treatment’ of proteins defines configurational changes in the thermodynamically stable native structure of the protein via unfolding or alteration of the quaternary, tertiary, or secondary structure as a response to heat exposure.

[0053] The term ‘digestible protein’ defines a protein that is capable of undergoing proteolytic cleavage in the gastrointestinal tract, and subsequent absorption into the body.

[0054] The term ‘complete protein’ defines a whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.

[0055] In one of the embodiments described herein, the biomass of spirulina is a wet mass obtained after clarification of the harvested algae. In another embodiment, the biomass is spray-dried following harvest.

[0056] In yet another embodiment, cell disruption of the spirulina algae is carried out by ultrasonification.

[0057] In yet another embodiment, the cell disruption is through enzymes.

[0058] In yet another embodiment, the thermal treatment of spirulina is by heating the lysed cells at 56-65° C. for 30-60 mins under atmospheric pressure.

[0059] In yet another embodiment, the thermal treatment of spirulina is by heating the lysed biomass at 110-130° C. at 1.1-1.3 kg/sq cm pressure.

[0060] In yet another embodiment, the mother liquor after centrifugation is spray dried at 70-120° C. inlet temperature and 50-80° C. outlet temperature.

[0061] In yet another embodiment, the milk composition made with spray dried powder of spirulina, contains one or more of a creamer, a colorant, a sweetener, a flavoring, a preservative, and a jelling agent.

[0062] While the compositions and methods herein have been described in terms of specific illustrative embodiments, any modifications and equivalents that would be apparent to those skilled in the art are intended to be included within the scope of the methods and compositions herein. The details of the methods and compositions herein, its objects, and advantages are explained hereunder in greater detail in relation to non-limiting exemplary illustrations.

EXAMPLE

[0063] Fresh spirulina biomass is supended in deminerized water and homogenized using high pressure homogenizer. The biomass suspension is subjected to ultrasonication for 30 mins. The temperature rises to 75° C. The suspension is cooled to ambient temperature and the pH of the suspension is adjusted to 10-11.5 with caustic lye and stirred for 30 mins. The biomass suspension is then subjected to thermal treatment at 130° C. at 1.3 kg/sq cm pressure for 20 mins. The suspension is centrifuged to remove cell wall debris and the pH of the mother liquor is adjusted to 7.5-8 with an acidulant and spray dried with an inlet temperature of 90-110° C. and outlet temperature of 70-80° C.

[0064] The spray dried powder is formulated in to a milk product by mixing 10 g of powder with purified water to form a 10% solution, mixed with colorant, flavor and sweetener. The milk product so formed has the following nutrients: [0065] Proteins 7.2 g [0066] Fats 0.1 g [0067] Carbohydrates 2.2 g [0068] Calcium 70 mg (7% DV) [0069] Phosphorous 80 mg (19% DV) [0070] Beta Carotene 6.6 mg (55% DV) [0071] Thiamine 0.01 mg (1% DV) [0072] Riboflavin 0.9 mg (35% DV) [0073] Vitamin C 0.025 mg [0074] Niacin 1.6 mg (10% DV) [0075] Pantothenic acid 10ug (1% DV) [0076] Vitamin B12 24ug (51% DV) [0077] Folic acid 5ug (1% DV) [0078] Potassium 140 mg (4.5% DV) [0079] Sodium 960 mg (41% DV) [0080] Selenium 10ug (18% DV) [0081] Zinc 0.1 mg (1% DV) [0082] Iron 4.5 mg (25% DV).

[0083] Amino acid profile of the protein: [0084] Phenylalanine 3.9% [0085] Methionine 1.96% [0086] Threonine 4.1% [0087] Valine 4.85% [0088] Isoleucine 4.5% [0089] Leucine 7.2% [0090] Lysine 3.95% [0091] Histidine 1.3% [0092] Tryptophan 1.06% [0093] Alanine 5.75% [0094] Arginine 4.96% [0095] Glutamic Acid 9.73% [0096] Glycine 3.68% [0097] Proline 3.1% [0098] Cysteine 0.82% [0099] Tyrosine 3.62%.

[0100] The highly digestible milk so produced was creamy pale yellow in color, free from fishy odor and bitter taste.