Fractionation and characterization of marine macroalgae proteins

Sustainable Food Technology 2026 Open access

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Authors: Rafaela Nunes, Catarina Moreira, José Carlos Teixeira, Cristina M. R. Rocha
DOI: 10.1039/d5fb00666j
Cited by: 1
References: 30

Abstract

Seaweed is a sustainable protein source. Its proteins showed strong water affinity. Dry fractionation did not alter protein content, while different seaweeds, solvents, and fractions produced distinct protein molecular weight profiles.

Fields of Study & Subjects

Seaweed-derived Bioactive Compounds Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
2159–2170
Publication date
1 January 2026
Language
EN