Influence of microalgae cell wall characteristics on protein extractability and determination of nitrogen-to-protein conversion factors

By C. Safi, M. Charton, Olivier Pignolet, F. Silvestre, C. Vaca-Garcia, P. Pontalier. Journal of Applied Phycology, 2012

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Aqueous extraction of proteins from microalgae: Effect of different cell disruption methods (2014, unknown): “Therefore, the cell wall becomes perrneable allowing the alkaline extraction ofproteins [18].”
Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “This conversion factor, however, often over-estimates the protein content because of the presence of variable amounts of non-protein-N in the sample (Lourenço et al. 2002; Safi et al. 2013; Angell et al. 2016).”
Morphology, composition, production, processing and applications of Chlorella vulgaris: A review (2014, methodology): “a [83].”
Understanding the effect of cell disruption methods on the diffusion of Chlorella vulgaris proteins and pigments in the aqueous phase (2015, background): “Comparison of its protein content and quality (essential and non-essential amino acids) to reference food proteins (eggs, soya, meat) recommended by World Health Organisation [9] and Food and Agriculture Organization [10] has been highly favourable [11,12].”
Release of hydro-soluble microalgal proteins using mechanical and chemical treatments (2014, methodology): “The percentage nitrogen was evaluated and converted into protein percentage using the conversion factors obtained for each microalga in another study [10].”