Biorefining of seaweed proteins: Quality vs Quantity - Dr Tejal Gajaria
Автор: Seacube.C3
Загружено: 2024-09-22
Просмотров: 25
Описание: Ulva sp. derived proteins are the emerging type of dietary proteins that have comparable amino acid score with the traditional protein sources. The biorefinery concept brought significant advancements in the area of algal bioprocessing, contributing towards carbon neutrality. Together with reducing carbon footprint, numerous processing methods have been published, aimed at the extraction of edible proteins, however, yield may not be the only one important parameter to be taken care of during the design of a process. Factors such as digestibility, bioavailability, bio-accessibility etc. are important physico-chemical attributes of proteins intended for dietary applications. These factors are significantly influenced by the type of extraction and enrichment methods employed. The discussion will be focused on the various biorefinery aspects used for Ulva proteins, their comparative yield and quality attributes.
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