Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on the Utilization of Chlorella for the Food Material
Part I. Studies on the Destruction of Chlorella Cell
Hisateru MitsudaFumio KawaiTakehiko ShikanaiAtsushi Nakazawa
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1959 Volume 12 Issue 3 Pages 149-152

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Abstract
It is desirable to utilize the chlorella not only for a resource of food protein but also for the resources of pigments such as chlorophyll, carotene, and of others.
For this purpose, the butanol treatment was the most available technique, by this, proteins, pigments, and the other soluble materials were isolated simultaneously. The treatments such as the grinding with sand, freezing with liquid air, and autolysis with toluol could raise the yield of extractable nitrogenous materials.
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© Japanese Society of Nutrition and Food Science
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