Rheological Behavior and Microstructure of Chlorella/k-Carrageenan/Starch Gels

The gelation properties of a protein-rich biomass system from the microalgae C. vulgaris and C. sorokoniana were studied. Gel formation was achieved at a protein concentration of 2.5 g/100 ml and a temperature of 90 ℃/5 min was necessary to produce a stable gel network. After thermal treatment, and upon cooling to 20 ℃ with a cooling rate of 2 ℃/min, the Org-gel (with C. vulgaris) showed higher values of G’ and \({\mathrm{G}}_{{\mathrm{N}}}^{0}\) coinciding with a tan δ < 0.1, in comparison to the Yell-gel (with C. sorokoniana). The results showed that it is possible to produce rich-protein gels from Chlorella biomass, which could enhance the knowledge of the toolbox technofunctional properties of microalgae proteins and might thereby facilitate their use as a filling for cookies or enjoyed as a standalone snack.