Selective heated extraction of albumin proteins from intact freshwater algal cells


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/10.1093/jxb/ern330", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014812642"
        ], 
        "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-8574587-B2", "keywords": [ "extraction", "albumin", "fresh water", "method", "selective extraction", "fractionation", "protein", "algal biomass", "culture", "selective removal", "product", "extraction process", "efficient separation", "feedstock", "human food", "lipid", "fuel" ], "name": "Selective heated extraction of albumin proteins from intact freshwater algal cells", "sameAs": [ "https://app.dimensions.ai/details/patent/US-8574587-B2" ], "sdDataset": "patents", "sdDatePublished": "2019-03-07T15:33", "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_820f844a.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-8574587-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-8574587-B2'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/patent.US-8574587-B2'

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

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/patent.US-8574587-B2'


 

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

156 TRIPLES      13 PREDICATES      68 URIs      24 LITERALS      2 BLANK NODES

Subject Predicate Object
1 sg:patent.US-8574587-B2 schema:about anzsrc-for:2844
2 schema:author N4d41f7a5e15f4b64a79ab7d946f8176d
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/10.1093/jxb/ern330
37 https://doi.org/10.1104/pp.66.6.1196
38 https://doi.org/10.1111/j.1365-2621.2001.tb11322.x
39 https://doi.org/10.1139/y59-099
40 https://doi.org/10.1263/jbb.101.87
41 https://doi.org/10.3184/003685009x440281
42 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>
43 schema:keywords albumin
44 algal biomass
45 culture
46 efficient separation
47 extraction
48 extraction process
49 feedstock
50 fractionation
51 fresh water
52 fuel
53 human food
54 lipid
55 method
56 product
57 protein
58 selective extraction
59 selective removal
60 schema:name Selective heated extraction of albumin proteins from intact freshwater algal cells
61 schema:sameAs https://app.dimensions.ai/details/patent/US-8574587-B2
62 schema:sdDatePublished 2019-03-07T15:33
63 schema:sdLicense https://scigraph.springernature.com/explorer/license/
64 schema:sdPublisher N972ecfd2884041f5b9c6cf699cd7867d
65 sgo:license sg:explorer/license/
66 sgo:sdDataset patents
67 rdf:type sgo:Patent
68 N4d41f7a5e15f4b64a79ab7d946f8176d rdf:first N9a6fb951a1e8443185ef88b55cb96774
69 rdf:rest rdf:nil
70 N972ecfd2884041f5b9c6cf699cd7867d schema:name Springer Nature - SN SciGraph project
71 rdf:type schema:Organization
72 N9a6fb951a1e8443185ef88b55cb96774 schema:name Aniket KALE
73 rdf:type schema:Person
74 anzsrc-for:2844 schema:inDefinedTermSet anzsrc-for:
75 rdf:type schema:DefinedTerm
76 sg:pub.10.1007/s10126-006-5078-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011407971
77 https://doi.org/10.1007/s10126-006-5078-9
78 rdf:type schema:CreativeWork
79 sg:pub.10.1007/s10811-005-1641-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039221021
80 https://doi.org/10.1007/s10811-005-1641-4
81 rdf:type schema:CreativeWork
82 sg:pub.10.1007/s11708-012-0193-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1016489096
83 https://doi.org/10.1007/s11708-012-0193-y
84 rdf:type schema:CreativeWork
85 https://doi.org/10.1002/bit.21875 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030337314
86 rdf:type schema:CreativeWork
87 https://doi.org/10.1002/ejlt.200600216 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038889148
88 rdf:type schema:CreativeWork
89 https://doi.org/10.1002/ejlt.201000455 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000687845
90 rdf:type schema:CreativeWork
91 https://doi.org/10.1007/s11746-011-1906-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036340622
92 rdf:type schema:CreativeWork
93 https://doi.org/10.1016/0005-2728(90)90135-q schema:sameAs https://app.dimensions.ai/details/publication/pub.1041791883
94 rdf:type schema:CreativeWork
95 https://doi.org/10.1016/0141-0229(88)90072-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014925720
96 rdf:type schema:CreativeWork
97 https://doi.org/10.1016/0165-2370(91)87001-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020038882
98 rdf:type schema:CreativeWork
99 https://doi.org/10.1016/j.apenergy.2009.06.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049609418
100 rdf:type schema:CreativeWork
101 https://doi.org/10.1016/j.aquaeng.2006.04.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019356999
102 rdf:type schema:CreativeWork
103 https://doi.org/10.1016/j.biombioe.2009.05.022 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032368707
104 rdf:type schema:CreativeWork
105 https://doi.org/10.1016/j.biotechadv.2007.02.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045289972
106 rdf:type schema:CreativeWork
107 https://doi.org/10.1016/j.enconman.2009.03.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035104160
108 rdf:type schema:CreativeWork
109 https://doi.org/10.1016/j.foodchem.2005.05.058 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048551264
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1016/j.foodchem.2009.11.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032081976
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/j.foodres.2009.02.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045581003
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1016/j.ijhydene.2008.07.071 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053313152
116 rdf:type schema:CreativeWork
117 https://doi.org/10.1016/j.jcs.2004.10.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050719362
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1016/j.jpba.2009.03.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029269924
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/j.rser.2009.10.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014294971
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/j.rser.2009.11.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018639335
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/j.seppur.2010.01.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009625039
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/j.supflu.2008.10.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012266957
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.tibtech.2004.02.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036860439
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.toxicon.2005.04.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048544340
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/s0011-9164(02)00669-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025103703
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/s0144-8609(99)00018-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040748215
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/s0168-1656(99)00083-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042087350
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/s0734-9750(02)00050-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016019732
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1021/ac060641y schema:sameAs https://app.dimensions.ai/details/publication/pub.1054998238
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1021/jf60217a048 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055923538
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1093/jxb/ern330 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014812642
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1104/pp.66.6.1196 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028470883
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1111/j.1365-2621.2001.tb11322.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1039236227
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1139/y59-099 schema:sameAs https://app.dimensions.ai/details/publication/pub.1062895331
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1263/jbb.101.87 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042332212
154 rdf:type schema:CreativeWork
155 https://doi.org/10.3184/003685009x440281 schema:sameAs https://app.dimensions.ai/details/publication/pub.1071111157
156 rdf:type schema:CreativeWork
 




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


...