Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum.

@article{Kadam2017ExtractionAC,
  title={Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum.},
  author={Shekhar U. Kadam and Carlos M. Tilve {\'A}lvarez and Brijesh K Tiwari and C. P. O'Donnell},
  journal={Food research international},
  year={2017},
  volume={99 Pt 3},
  pages={1021-1027}
}
This study investigates traditional and non-conventional methods of extraction of protein from Irish brown seaweed A. nodosum. Acid, alkali, combined acid-alkali with and without ultrasound pretreatment were investigated for extraction of protein from A. nodosum. Molecular weight of protein was determined using high performance size exclusion chromatography and amino acid profiling was carried out using an amino acid analyzer. Combination of first acid and then alkali extraction was found to be… CONTINUE READING