The Ocean's Fort Knox: Scientists Are Racing To Unlock The Protein Hidden In Seaweed
A new study in Food Chemistry reveals the challenge of extracting protein from dulse seaweed. Learn why its dense structure is a barrier and how new tech could
By Foodie Pundit Newsroom - Published - Updated - Section: Health Nutrition
Key points
- The popular seaweed dulse, also known as Palmaria palmata, is a rich source of protein, but its dense cellular structure makes the protein extremely difficult to extract.
- A recent study in the journal Food Chemistry found that simply breaking down the seaweed's cell walls is not enough to release the protein; the tissue's physical density is the main barrier.
- Of three methods tested, alkaline extraction proved most effective, recovering about 60% of the protein, while enzymatic and advanced solvent methods yielded far less.
- The findings suggest that a combination of mechanical force, like grinding or shearing, and chemical treatments will be necessary to unlock seaweed protein on a commercial scale.
- While dulse-based protein products are not yet ready for the mass market, this research provides a critical roadmap for developing a new, sustainable source of plant-based protein.
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Sources and methodology
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