4.7 Article

Ulva fenestrata protein - Comparison of three extraction methods with respect to protein yield and protein quality

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

Joao P. Trigo et al.

Summary: pH-shift processing significantly improves the degree of hydrolysis and amino acid accessibility of seaweed proteins, enhancing their nutritional quality. Both seaweed and protein extracts exhibit bioavailability comparable to casein, with no clear association between protein/peptide molecular size distribution and bioavailability after digestion.

FOOD CHEMISTRY (2021)

Article Biotechnology & Applied Microbiology

Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata

Gunilla B. Toth et al.

JOURNAL OF APPLIED PHYCOLOGY (2020)

Article Biotechnology & Applied Microbiology

Effects of preservation on protein extraction in four seaweed species

Tom Wijers et al.

JOURNAL OF APPLIED PHYCOLOGY (2020)

Article Biochemical Research Methods

INFOGEST static in vitro simulation of gastrointestinal food digestion

Andre Brodkorb et al.

NATURE PROTOCOLS (2019)

Article Biotechnology & Applied Microbiology

Enrichment processes for the production of high-protein feed from the green seaweed Ulva ohnoi

Marie Magnusson et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)

Article Biotechnology & Applied Microbiology

Biorefinery of the macroalgae Ulva lactuca: extraction of proteins and carbohydrates by mild disintegration

P. R. Postma et al.

JOURNAL OF APPLIED PHYCOLOGY (2018)

Article Environmental Sciences

Can Seaweed Farming Play a Role in Climate Change Mitigation and Adaptation?

Carlos M. Duarte et al.

FRONTIERS IN MARINE SCIENCE (2017)

Article Biotechnology & Applied Microbiology

The protein content of seaweeds: a universal nitrogen-to-protein conversion factor of five

Alex R. Angell et al.

JOURNAL OF APPLIED PHYCOLOGY (2016)

Article Food Science & Technology

Towards marine biorefineries: Selective proteins extractions from marine macroalgae Ulva with pulsed electric fields

Mark Polikovsky et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Biotechnology & Applied Microbiology

Biorefinery of the green seaweed Ulva lactuca to produce animal feed, chemicals and biofuels

Paul Bikker et al.

JOURNAL OF APPLIED PHYCOLOGY (2016)

Article Environmental Sciences

Bioextraction potential of seaweed in Denmark - An instrument for circular nutrient management

Michele Seghetta et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2016)

Review Food Science & Technology

Seaweed as a protein source for mono-gastric livestock

Alex R. Angell et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Review Nutrition & Dietetics

Effect of advanced glycation end product intake on inflammation and aging: a systematic review

Katrien Van Puyvelde et al.

NUTRITION REVIEWS (2014)

Article Chemistry, Applied

Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

George L. J. Hull et al.

FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

Sofia K. Marmon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

The Kinetics of β-Elimination of Cystine and the Formation of Lanthionine in Gliadin

Bert Lagrain et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH

Ine Rombouts et al.

JOURNAL OF CEREAL SCIENCE (2010)

Review Multidisciplinary Sciences

Food Security: The Challenge of Feeding 9 Billion People

H. Charles J. Godfray et al.

SCIENCE (2010)

Article Biotechnology & Applied Microbiology

Simultaneous extraction of proteins and DNA by an enzymatic treatment of the cell wall of Palmaria palmata (Rhodophyta)

Yolaine Joubert et al.

JOURNAL OF APPLIED PHYCOLOGY (2008)

Review Food Science & Technology

Forty years of furosine - Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

Helmut F. Erbersdobler et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2007)

Article Biotechnology & Applied Microbiology

An evaluation of methods for extraction and quantification of protein from marine macro- and microalgae

E Barbarino et al.

JOURNAL OF APPLIED PHYCOLOGY (2005)

Article Agriculture, Multidisciplinary

Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding

HG Kristinsson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Effect of low and high pH treatment on the functional properties of cod muscle proteins

HG Kristinsson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Chromatographic determination of L- and D-amino acids in plants

H Bruckner et al.

AMINO ACIDS (2003)