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The present study attempts to improve the proteins from a blue-green alga Spirulina maxima and a non-sulfur purple bacterium Rhodopseudomonas capsulatus through their peptic hydrolysis followed by plastein synthesis with papain. The former enzymatic process was effective in removing some photosynthetic pigments and flavors originating in the raw materials. The latter process was successful in incorporating limited amounts of methionine, lysine, and tryptophan, and thus to synthesize plasteins whose essential amino acid patterns resemble the FAO/WHO suggested pattern (1973). These plasteins had no colors and no flavors.

journal of nutritional science and vitaminology

Enzymatic modification for improving nutritional qualities and acceptability of proteins extracted from photosynthetic microorganisms Spirulina maxima and Rhodopseudomonas capsulatus.