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Whole-cell protein profiles of disintegrated freshwater green algae and cyanobacterium

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dc.title Whole-cell protein profiles of disintegrated freshwater green algae and cyanobacterium en
dc.contributor.author Samek, Dušan
dc.contributor.author Mišurcová, Ladislava
dc.contributor.author Machů, Ludmila
dc.contributor.author Buňková, Leona
dc.contributor.author Minařík, Antonín
dc.contributor.author Fišera, Miroslav
dc.relation.ispartof Journal of Aquatic Food Product Technology
dc.identifier.issn 1049-8850 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 25
utb.relation.issue 1
dc.citation.spage 15
dc.citation.epage 23
dc.type article
dc.language.iso en
dc.publisher Taylor and Francis Inc.
dc.identifier.doi 10.1080/10498850.2013.819542
dc.relation.uri http://www.tandfonline.com/doi/abs/10.1080/10498850.2013.819542
dc.subject cultivation methods en
dc.subject cyanobacterium en
dc.subject disintegration en
dc.subject green freshwater microalgae en
dc.subject Protein profile en
dc.description.abstract The influence of cultivation methods and postharvesting treatment on protein profiles of green freshwater microalgae Chlorella kessleri, Scenedesmus quadricauda, and Chlorella sp. and cyanobacterium Spirulina platensis were evaluated. The comparison of protein profiles in algal biomass originated from the autotrophic cultivation in an outdoor open circulating cascade-type cultivation apparatus in thin-layer, a solar photobioreactor, and from the heterotrophic cultivation regime in a fermenter. All tested algae contained protein bands in the area between 14.3-27 and 70-116 kDa. Protein profiles revealed much higher heterogenity in the area between 30-70 kDa. © 2016 Taylor & Francis. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006179
utb.identifier.obdid 43875127
utb.identifier.scopus 2-s2.0-84955367240
utb.identifier.wok 000368702900003
utb.identifier.coden JAFPE
utb.source j-scopus
dc.date.accessioned 2016-04-28T10:37:55Z
dc.date.available 2016-04-28T10:37:55Z
dc.description.sponsorship projects of the internal grants of Tomas Bata University in Zlin [IGA/22/FT/11/D, IGA/FT/2012/038/D]
dc.rights.uri https://authorservices.taylorandfrancis.com/publishing-open-access/oa-options-finder/
dc.rights.access openAccess
utb.contributor.internalauthor Samek, Dušan
utb.contributor.internalauthor Mišurcová, Ladislava
utb.contributor.internalauthor Machů, Ludmila
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Minařík, Antonín
utb.contributor.internalauthor Fišera, Miroslav
utb.fulltext.affiliation Dušan Samek 1, Ladislava Mišurcová 2∗, Ludmila Machů 1, Leona Buňková 3, Antonín Minařík 4, Miroslav Fišera 1 1 Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, nam. T.G.Masaryka 5555, 760 01 Zlín, Czech Republic 2 Tomas Bata University in Zlín, Department of Food Technology, nam. T.G.Masaryka 5555, 760 01 Zlín, Czech Republic 3 Tomas Bata University in Zlín, Department of Environmental Protection Engineering, nam. T.G.Masaryka 5555, 760 01 Zlín, Czech Republic 4 Tomas Bata University in Zlín, Department of Physics and Materials Engineering, nam. T.G.Masaryka 5555, 760 01 Zlín, Czech Republic ∗ Corresponding author: Ladislava Mišurcová; Tel.: +420 576031201; fax: +420 577210172; email address: misurcova@ft.utb.cz
utb.fulltext.dates -
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Environmental Protection Engineering
utb.fulltext.ou Department of Physics and Materials Engineering
utb.fulltext.ou Department of Food Analysis and Chemistry
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