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Extracting proteins from Ulva - effects of ulvan lyase, pH-exposure and temperature

News: Aug 12, 2019

The aim of this study was to find a strategy to improve protein yield in the pH-shift processing of the green seaweed Ulva lactuca. Previous research showed that the pH-shift method is an efficient way to produce extracts with high protein concentrations from Ulva.

We found that addition of ulvan lyase – an enzyme active on the polysaccharide ulvan in the cell walls of Ulva – reduced protein solubility but increased the precipitation. Incubation at pH 8.5, without ulvan lyase added, significantly increased both protein solubility and precipitation at 8 °C and RT. Temperature per se had no effect on protein solubility, while protein precipitation increased with decreasing temperature. The highest protein yield (29%) was achieved when keeping the process at 8 °C with a preincubation step at pH 8.5 for 1 h.

Read the article:
Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature.
Hanna Harrysson, Venkat Rao Konasani, Gunilla B. Toth, Henrik Pavia, Eva Albers and Ingrid Undeland. In ACS Sustainable Chemistry & Engineering, July 2019.
 
 

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Page Manager: Susanne Liljenström|Last update: 8/18/2019
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