Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature
Journal article, 2019
Protein extraction
Ulvan lyase
Protein yield
pH-shift
Seaweed
Ulva lactuca
Author
[Person 9c149b5d-2d1f-479a-8312-32e515a259ff not found]
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
[Person 3af31757-8422-4fce-9412-a76e377558f4 not found]
Chalmers, Biology and Biological Engineering, Industrial Biotechnology
[Person dffcab4b-1dd0-4716-a6a9-a7d2095f063b not found]
University of Gothenburg
[Person bb48d65a-d4dd-4e03-87e3-9457a4fb1807 not found]
University of Gothenburg
[Person 124ee3c3-efcd-4848-9512-7ba3b9fbaaa2 not found]
Chalmers, Biology and Biological Engineering, Industrial Biotechnology
[Person 0f400a0e-2f67-46b9-a066-01f373552732 not found]
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
ACS Sustainable Chemistry & Engineering
2168-0485 (eISSN)
Vol. 7 15 12688-12691Seaweed production systems with high value applications
Swedish Foundation for Strategic Research (SSF), 2015-01-01 -- 2019-12-31.
Driving Forces
Sustainable development
Subject Categories
Food Engineering
Structural Biology
Other Industrial Biotechnology
DOI
10.1021/acssuschemeng.9b02781