Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.-Reference-Cited by-同舟云学术

Protein solubility is increased by antioxidant addition during protein extraction from the green macroalga, Ulva sp.

Published:2020-10-10 Issue:1 Volume:33 Page:545-555
ISSN:0921-8971
Container-title:Journal of Applied Phycology
language:en
Short-container-title:J Appl Phycol

Author:

Juul Louise^ORCID,Møller Anders Hauer^ORCID,Bruhn Annette^ORCID,Jensen Søren K.^ORCID,Dalsgaard Trine K.^ORCID

Funder

Centre for Circular Bioeconomy, Aarhus University

Velux Fonden

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Link

https://link.springer.com/content/pdf/10.1007/s10811-020-02285-z.pdf

Reference66 articles.

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3. Barbeau WE, Kinsella JE (1988) Ribulose bisphosphate carboxylase/oxygenase (rubisco) from green leaves-potential as a food protein. Food Rev Int 4:93–127

4. Beer S, Sand-Jensen K, Madsen TV, Nielsen SL (1991) The carboxylase activity of Rubisco and the photosynthetic performance in aquatic plants. Oecologia 87:429–434

5. Benjamini Y, Hochberg Y (1995) Controlling the false discovery rate: a practical and powerful approach to multiple testing. J Roy StatSoc B 57:289–300

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