Characterization, ultrafiltration, depolymerization and gel formulation of ulvans extracted via a novel ultrasound-enzyme assisted method

Characterization, ultrafiltration, depolymerization and gel formulation of ulvans extracted via a novel ultrasound-enzyme assisted method

Sea lettuce, or Ulva spp., dominates global algal biomass and significantly contributes to “green tides.”, representing a sustainable source for biomaterials. This study explores an innovative ultrasound-enzyme assisted extraction method with the novel Cellic® CTEC3 enzyme cocktail, applied for the...

Full description

Saved in:
Bibliographic Details
Main Authors: K.L. Baltrusch, M.D. Torres, H. Domínguez
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Ulva
Ulvan
Seaweed
Carbohydrates
Enzyme
Ultrasound
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724003201
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items