Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Simon Gregersen Echers*, Naim Abdul-Khalek*, Rasmus Kranold Mikkelsen*, Susan Løvstad Holdt*, Charlotte Jacobsen*, Egon Bech Hansen*, Tobias Hegelund Olsen*, Jimmy J.P. Sejberg*, Michael Toft Overgaard*

*Kontaktforfatter

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

3 Citationer (Scopus)
116 Downloads (Pure)

Abstract

Seaweeds attract substantial interest as novel sources of sustainable food protein, as they are established sources of industrial hydrocolloids with reasonable protein content. In this study, we investigate the protein composition and nutritional quality of a seaweed protein extract (SPE) from Gigartina sp. The SPE displayed low (
OriginalsprogEngelsk
Artikelnummer100189
TidsskriftFuture Foods
Vol/bind6
ISSN2666-8335
DOI
StatusUdgivet - dec. 2022

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