Duckweed protein: extraction, modification, and potential application
Discovering alternative protein sources that are both nutritious and environmentally friendly is essential to meet the growing global population’s needs. Duckweed offers promise due to its cosmopolitan distribution, rapid growth, high protein content, and scalability from household tanks to large la...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier Ltd.
2025
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41985/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41985/2/FULL%20TEXT.pdf |
| _version_ | 1817926663549222912 |
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| author | Nurul Shaeera Sulaiman Hana Mohd Zaini Wan Rosli Wan Ishak Patricia Matanjun Ramlah George @ Mohd. Rosli Sylvester Mantihal Ching Fui Fui @ Faihana Ching Abdullah Wolyna Pindi |
| author_facet | Nurul Shaeera Sulaiman Hana Mohd Zaini Wan Rosli Wan Ishak Patricia Matanjun Ramlah George @ Mohd. Rosli Sylvester Mantihal Ching Fui Fui @ Faihana Ching Abdullah Wolyna Pindi |
| author_sort | Nurul Shaeera Sulaiman |
| collection | UMS |
| description | Discovering alternative protein sources that are both nutritious and environmentally friendly is essential to meet the growing global population’s needs. Duckweed offers promise due to its cosmopolitan distribution, rapid growth, high protein content, and scalability from household tanks to large lagoons without requiring arable land that competes for the major crops. Rich in essential amino acids, particularly branched-chain amino acids, duckweed supports human health. Extraction methods, such as ultrasound and enzymatic techniques, enhance protein yield compared to traditional methods. However, low protein solubility remains a challenge, addressed by protein modification techniques (physical, chemical, and biological) to broaden its applications. Duckweed proteins hold potential as functional food ingredients due to their unique physicochemical properties. This re view also includes patents and regulations related to duckweed protein, filling a gap in current literature. Overall, duckweed presents a sustainable protein source with a lower environmental impact compared to con ventional crops. |
| first_indexed | 2024-12-09T00:54:08Z |
| format | Article |
| id | ums.eprints-41985 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-12-09T00:54:08Z |
| publishDate | 2025 |
| publisher | Elsevier Ltd. |
| record_format | dspace |
| spelling | ums.eprints-419852024-11-26T05:31:57Z https://eprints.ums.edu.my/id/eprint/41985/ Duckweed protein: extraction, modification, and potential application Nurul Shaeera Sulaiman Hana Mohd Zaini Wan Rosli Wan Ishak Patricia Matanjun Ramlah George @ Mohd. Rosli Sylvester Mantihal Ching Fui Fui @ Faihana Ching Abdullah Wolyna Pindi SH20.3-191 Aquaculture TX341-641 Nutrition. Foods and food supply Discovering alternative protein sources that are both nutritious and environmentally friendly is essential to meet the growing global population’s needs. Duckweed offers promise due to its cosmopolitan distribution, rapid growth, high protein content, and scalability from household tanks to large lagoons without requiring arable land that competes for the major crops. Rich in essential amino acids, particularly branched-chain amino acids, duckweed supports human health. Extraction methods, such as ultrasound and enzymatic techniques, enhance protein yield compared to traditional methods. However, low protein solubility remains a challenge, addressed by protein modification techniques (physical, chemical, and biological) to broaden its applications. Duckweed proteins hold potential as functional food ingredients due to their unique physicochemical properties. This re view also includes patents and regulations related to duckweed protein, filling a gap in current literature. Overall, duckweed presents a sustainable protein source with a lower environmental impact compared to con ventional crops. Elsevier Ltd. 2025 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41985/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/41985/2/FULL%20TEXT.pdf Nurul Shaeera Sulaiman and Hana Mohd Zaini and Wan Rosli Wan Ishak and Patricia Matanjun and Ramlah George @ Mohd. Rosli and Sylvester Mantihal and Ching Fui Fui @ Faihana Ching Abdullah and Wolyna Pindi (2025) Duckweed protein: extraction, modification, and potential application. Food Chemistry, 453. pp. 1-12. ISSN 0308-8146 https://doi.org/10.1016/j.foodchem.2024.141544 |
| spellingShingle | SH20.3-191 Aquaculture TX341-641 Nutrition. Foods and food supply Nurul Shaeera Sulaiman Hana Mohd Zaini Wan Rosli Wan Ishak Patricia Matanjun Ramlah George @ Mohd. Rosli Sylvester Mantihal Ching Fui Fui @ Faihana Ching Abdullah Wolyna Pindi Duckweed protein: extraction, modification, and potential application |
| title | Duckweed protein: extraction, modification, and potential application |
| title_full | Duckweed protein: extraction, modification, and potential application |
| title_fullStr | Duckweed protein: extraction, modification, and potential application |
| title_full_unstemmed | Duckweed protein: extraction, modification, and potential application |
| title_short | Duckweed protein: extraction, modification, and potential application |
| title_sort | duckweed protein extraction modification and potential application |
| topic | SH20.3-191 Aquaculture TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/41985/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41985/2/FULL%20TEXT.pdf |
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