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Strategies for Impr...
Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature
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- Harrysson, Hanna, 1987 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Konasani, Venkat Rao, 1981 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Toth, Gunilla B., 1973 (author)
- Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory,University of Gothenburg
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- Pavia, Henrik, 1964 (author)
- Gothenburg University,Göteborgs universitet,Institutionen för marina vetenskaper, Tjärnö marinlaboratoriet,Department of marine sciences, Tjärnö Marine Laboratory,University of Gothenburg
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- Albers, Eva, 1966 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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(creator_code:org_t)
- 2019-07-05
- 2019
- English.
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In: Acs Sustainable Chemistry & Engineering. - : American Chemical Society (ACS). - 2168-0485. ; 7:15, s. 12688-12691
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Abstract
Subject headings
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- Globally, there is a need for novel vegetarian protein sources. We recently showed that the pH-shift process, using alkaline protein solubilization followed by isoelectric precipitation, is an efficient way to produce extracts with high protein concentrations from Ulva lactuca (>50% on a dry matter basis). However, the total protein yield was low, and to improve this, the effects of adding ulvan lyase, preincubating the seaweed homogenate at pH 8.5 and using different protein extraction temperatures (8 degrees C, RT and 40 degrees C), were evaluated in this study. Addition of ulvan lyase reduced protein solubility but increased the precipitation. Incubation at pH 8.5, without ulvan lyase added, significantly increased both protein solubility and precipitation at 8 degrees C and RT. Temperature per se had no effect on protein solubility, while protein precipitation increased with decreasing temperature. Highest protein yield (29%) was achieved when keeping the process at 8 degrees C with a preincubation step at pH 8.5 for 1 h. By these process modifications, the yield was 3.2 times higher than achieved by the control process (9.2%).
Subject headings
- NATURVETENSKAP -- Biologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Biologi -- Strukturbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Structural Biology (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Industriell bioteknik -- Annan industriell bioteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Industrial Biotechnology -- Other Industrial Biotechnology (hsv//eng)
Keyword
- Seaweed
- Ulva lactuca
- Ulvan lyase
- Protein extraction
- pH-shift
- Protein yield
- cell-wall
- extraction
- seaweeds
- green
- red
- Chemistry
- Science & Technology - Other Topics
- Engineering
- ods: implications and applications
- macro and microalgae
- Protein extraction
Publication and Content Type
- ref (subject category)
- art (subject category)
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