Selective extraction of glutelin proteins from freshwater or saltwater algae


Ontology type: sgo:Patent     


Patent Info

DATE

N/A

AUTHORS

Aniket KALE

ABSTRACT

Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which allow for efficient separation of algal proteins. These proteins can be used as renewable sources of proteins for animal feedstocks and human food. Further, lipids remaining in the algal biomass after extraction of proteins can be used to generate renewable fuels. More... »

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/2844", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "name": "Aniket KALE", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/ejlt.201000455", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000687845"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.seppur.2010.01.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009625039"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10126-006-5078-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011407971", 
          "https://doi.org/10.1007/s10126-006-5078-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.supflu.2008.10.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012266957"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.rser.2009.10.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014294971"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(88)90072-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014925720"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0734-9750(02)00050-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016019732"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11708-012-0193-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016489096", 
          "https://doi.org/10.1007/s11708-012-0193-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.rser.2009.11.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018639335"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aquaeng.2006.04.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019356999"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0165-2370(91)87001-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020038882"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0011-9164(02)00669-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025103703"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1104/pp.66.6.1196", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028470883"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jpba.2009.03.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029269924"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/bit.21875", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030337314"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.11.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032081976"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.biombioe.2009.05.022", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032368707"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.enconman.2009.03.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035104160"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1007/s11746-011-1906-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036340622"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tibtech.2004.02.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036860439"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/ejlt.200600216", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038889148"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10811-005-1641-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039221021", 
          "https://doi.org/10.1007/s10811-005-1641-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2001.tb11322.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039236227"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0144-8609(99)00018-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040748215"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0005-2728(90)90135-q", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041791883"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-1656(99)00083-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042087350"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1263/jbb.101.87", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042332212"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.biotechadv.2007.02.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045289972"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.02.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045581003"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.toxicon.2005.04.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048544340"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.05.058", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048551264"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.apenergy.2009.06.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049609418"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2004.10.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050719362"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijhydene.2008.07.071", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053313152"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac060641y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054998238"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf60217a048", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055923538"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1139/y59-099", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1062895331"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3184/003685009x440281", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1071111157"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "description": "

Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which allow for efficient separation of algal proteins. These proteins can be used as renewable sources of proteins for animal feedstocks and human food. Further, lipids remaining in the algal biomass after extraction of proteins can be used to generate renewable fuels.

", "id": "sg:patent.US-8513385-B2", "keywords": [ "selective extraction", "protein", "fresh water", "saltwater", "method", "fractionation", "algal biomass", "culture", "selective removal", "product", "extraction process", "efficient separation", "feedstock", "human food", "lipid", "extraction", "fuel" ], "name": "Selective extraction of glutelin proteins from freshwater or saltwater algae", "sameAs": [ "https://app.dimensions.ai/details/patent/US-8513385-B2" ], "sdDataset": "patents", "sdDatePublished": "2019-03-07T15:36", "sdLicense": "https://scigraph.springernature.com/explorer/license/", "sdPublisher": { "name": "Springer Nature - SN SciGraph project", "type": "Organization" }, "sdSource": "s3://com.uberresearch.data.dev.patents-pipeline/full_run_10/sn-export/5eb3e5a348d7f117b22cc85fb0b02730/0000100128-0000348334/json_export_c290c18d.jsonl", "type": "Patent" } ]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/patent.US-8513385-B2'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/patent.US-8513385-B2'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/patent.US-8513385-B2'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/patent.US-8513385-B2'


 

This table displays all metadata directly associated to this object as RDF triples.

153 TRIPLES      13 PREDICATES      67 URIs      24 LITERALS      2 BLANK NODES

Subject Predicate Object
1 sg:patent.US-8513385-B2 schema:about anzsrc-for:2844
2 schema:author Nea8baabf45d0483589cab85e1db27dd1
3 schema:citation sg:pub.10.1007/s10126-006-5078-9
4 sg:pub.10.1007/s10811-005-1641-4
5 sg:pub.10.1007/s11708-012-0193-y
6 https://doi.org/10.1002/bit.21875
7 https://doi.org/10.1002/ejlt.200600216
8 https://doi.org/10.1002/ejlt.201000455
9 https://doi.org/10.1007/s11746-011-1906-9
10 https://doi.org/10.1016/0005-2728(90)90135-q
11 https://doi.org/10.1016/0141-0229(88)90072-5
12 https://doi.org/10.1016/0165-2370(91)87001-3
13 https://doi.org/10.1016/j.apenergy.2009.06.016
14 https://doi.org/10.1016/j.aquaeng.2006.04.001
15 https://doi.org/10.1016/j.biombioe.2009.05.022
16 https://doi.org/10.1016/j.biotechadv.2007.02.001
17 https://doi.org/10.1016/j.enconman.2009.03.001
18 https://doi.org/10.1016/j.foodchem.2005.05.058
19 https://doi.org/10.1016/j.foodchem.2009.11.006
20 https://doi.org/10.1016/j.foodres.2009.02.010
21 https://doi.org/10.1016/j.ijhydene.2008.07.071
22 https://doi.org/10.1016/j.jcs.2004.10.007
23 https://doi.org/10.1016/j.jpba.2009.03.016
24 https://doi.org/10.1016/j.rser.2009.10.009
25 https://doi.org/10.1016/j.rser.2009.11.004
26 https://doi.org/10.1016/j.seppur.2010.01.009
27 https://doi.org/10.1016/j.supflu.2008.10.008
28 https://doi.org/10.1016/j.tibtech.2004.02.009
29 https://doi.org/10.1016/j.toxicon.2005.04.005
30 https://doi.org/10.1016/s0011-9164(02)00669-0
31 https://doi.org/10.1016/s0144-8609(99)00018-7
32 https://doi.org/10.1016/s0168-1656(99)00083-8
33 https://doi.org/10.1016/s0734-9750(02)00050-2
34 https://doi.org/10.1021/ac060641y
35 https://doi.org/10.1021/jf60217a048
36 https://doi.org/10.1104/pp.66.6.1196
37 https://doi.org/10.1111/j.1365-2621.2001.tb11322.x
38 https://doi.org/10.1139/y59-099
39 https://doi.org/10.1263/jbb.101.87
40 https://doi.org/10.3184/003685009x440281
41 schema:description <p num="p-0001">Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which allow for efficient separation of algal proteins. These proteins can be used as renewable sources of proteins for animal feedstocks and human food. Further, lipids remaining in the algal biomass after extraction of proteins can be used to generate renewable fuels.</p>
42 schema:keywords algal biomass
43 culture
44 efficient separation
45 extraction
46 extraction process
47 feedstock
48 fractionation
49 fresh water
50 fuel
51 human food
52 lipid
53 method
54 product
55 protein
56 saltwater
57 selective extraction
58 selective removal
59 schema:name Selective extraction of glutelin proteins from freshwater or saltwater algae
60 schema:sameAs https://app.dimensions.ai/details/patent/US-8513385-B2
61 schema:sdDatePublished 2019-03-07T15:36
62 schema:sdLicense https://scigraph.springernature.com/explorer/license/
63 schema:sdPublisher N9d96804e415e49a5a55d7dd6557fabb7
64 sgo:license sg:explorer/license/
65 sgo:sdDataset patents
66 rdf:type sgo:Patent
67 N838b5c4d9e2d43fd9c9b13bcbf9733b2 schema:name Aniket KALE
68 rdf:type schema:Person
69 N9d96804e415e49a5a55d7dd6557fabb7 schema:name Springer Nature - SN SciGraph project
70 rdf:type schema:Organization
71 Nea8baabf45d0483589cab85e1db27dd1 rdf:first N838b5c4d9e2d43fd9c9b13bcbf9733b2
72 rdf:rest rdf:nil
73 anzsrc-for:2844 schema:inDefinedTermSet anzsrc-for:
74 rdf:type schema:DefinedTerm
75 sg:pub.10.1007/s10126-006-5078-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011407971
76 https://doi.org/10.1007/s10126-006-5078-9
77 rdf:type schema:CreativeWork
78 sg:pub.10.1007/s10811-005-1641-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039221021
79 https://doi.org/10.1007/s10811-005-1641-4
80 rdf:type schema:CreativeWork
81 sg:pub.10.1007/s11708-012-0193-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1016489096
82 https://doi.org/10.1007/s11708-012-0193-y
83 rdf:type schema:CreativeWork
84 https://doi.org/10.1002/bit.21875 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030337314
85 rdf:type schema:CreativeWork
86 https://doi.org/10.1002/ejlt.200600216 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038889148
87 rdf:type schema:CreativeWork
88 https://doi.org/10.1002/ejlt.201000455 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000687845
89 rdf:type schema:CreativeWork
90 https://doi.org/10.1007/s11746-011-1906-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036340622
91 rdf:type schema:CreativeWork
92 https://doi.org/10.1016/0005-2728(90)90135-q schema:sameAs https://app.dimensions.ai/details/publication/pub.1041791883
93 rdf:type schema:CreativeWork
94 https://doi.org/10.1016/0141-0229(88)90072-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014925720
95 rdf:type schema:CreativeWork
96 https://doi.org/10.1016/0165-2370(91)87001-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020038882
97 rdf:type schema:CreativeWork
98 https://doi.org/10.1016/j.apenergy.2009.06.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049609418
99 rdf:type schema:CreativeWork
100 https://doi.org/10.1016/j.aquaeng.2006.04.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019356999
101 rdf:type schema:CreativeWork
102 https://doi.org/10.1016/j.biombioe.2009.05.022 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032368707
103 rdf:type schema:CreativeWork
104 https://doi.org/10.1016/j.biotechadv.2007.02.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045289972
105 rdf:type schema:CreativeWork
106 https://doi.org/10.1016/j.enconman.2009.03.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035104160
107 rdf:type schema:CreativeWork
108 https://doi.org/10.1016/j.foodchem.2005.05.058 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048551264
109 rdf:type schema:CreativeWork
110 https://doi.org/10.1016/j.foodchem.2009.11.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032081976
111 rdf:type schema:CreativeWork
112 https://doi.org/10.1016/j.foodres.2009.02.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045581003
113 rdf:type schema:CreativeWork
114 https://doi.org/10.1016/j.ijhydene.2008.07.071 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053313152
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/j.jcs.2004.10.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050719362
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/j.jpba.2009.03.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029269924
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/j.rser.2009.10.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014294971
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/j.rser.2009.11.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018639335
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/j.seppur.2010.01.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009625039
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/j.supflu.2008.10.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012266957
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/j.tibtech.2004.02.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036860439
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/j.toxicon.2005.04.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048544340
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1016/s0011-9164(02)00669-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025103703
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1016/s0144-8609(99)00018-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040748215
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1016/s0168-1656(99)00083-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042087350
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1016/s0734-9750(02)00050-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016019732
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1021/ac060641y schema:sameAs https://app.dimensions.ai/details/publication/pub.1054998238
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1021/jf60217a048 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055923538
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1104/pp.66.6.1196 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028470883
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1111/j.1365-2621.2001.tb11322.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1039236227
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1139/y59-099 schema:sameAs https://app.dimensions.ai/details/publication/pub.1062895331
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1263/jbb.101.87 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042332212
151 rdf:type schema:CreativeWork
152 https://doi.org/10.3184/003685009x440281 schema:sameAs https://app.dimensions.ai/details/publication/pub.1071111157
153 rdf:type schema:CreativeWork
 




Preview window. Press ESC to close (or click here)


...