Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods

@article{Harrysson2018ProductionOP,
  title={Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis K{\"u}tzing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods},
  author={Hanna Harrysson and Maria Hayes and Friederike Eimer and Nils-Gunnar Carlsson and Gunilla B. Toth and Ingrid Undeland},
  journal={Journal of Applied Phycology},
  year={2018},
  volume={30},
  pages={3565-3580}
}
The demand for vegetable proteins increases globally and seaweeds are considered novel and promising protein sources. However, the tough polysaccharide-rich cell walls and the abundance of polyphenols reduce the extractability and digestibility of seaweed proteins. Therefore, food grade, scalable, and environmentally friendly protein extraction techniques are required. To date, little work has been carried out on developing such methods taking into consideration the structural differences… CONTINUE READING
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