Extraction, structure and biofunctional activities of laminarin from brown algae

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A concise review of the brown macroalga Ascophyllum nodosum (Linnaeus) Le Jolis (2020, background): “In A. nodosum, the laminaran content varies from 15.02 to 35.62% DW (Kadam et al. 2015b; Pereira 2018a, b).”
The Enzymatic Conversion of Major Algal and Cyanobacterial Carbohydrates to Bioethanol (2016, background): “During this process, glucoamylase and isoamylase are added to hydrolyze α-(1→4) as well as α-(1→6) glycosidic bonds at 65°C (Kearsley and Dziedzic, 1995; Kulp and Ponte, 2000; Ratnayake and Jackson, 2009). Hydrolysis of algal starch is similar to plant starch degradation steps and requires the same ”
The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies (2017, methodology): “Dialysis and ultrafiltration 359 with different molecular weight cut-off membranes were used to separate laminarin from 360 other polysaccharides (Rioux et al., 2010; Kadam et al., 2015).”
Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “These and other biological effects of βglucans have been reviewed (Novak and Vetvica 2008; Ramberg et al. 2010; Lehtovaara and Gu 2011; Kadam et al. 2015), and certain cautions have been expressed about the functional effects of soluble and particulate forms of these compounds (Young andCastranova 2”