pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima—effects of osmotic shock, water volume and temperature
Journal article, 2017
seaweed
protein
pH
precipitation
Saccharina latissima
solubility
Author
Jenny Veide Vilg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Chalmers, Biology and Biological Engineering, Industrial Biotechnology
University of Gothenburg
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Journal of Applied Phycology
0921-8971 (ISSN) 1573-5176 (eISSN)
Vol. 29 1 585-593Driving Forces
Sustainable development
Subject Categories
Food Science
Biological Sciences
Food Engineering
Chemical Sciences
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1007/s10811-016-0957-6