ABSTRACT
The protein quality and the amino acid composition are key elements for the valorization of seaweeds. Proteins represent a significant part of the primary composition of seaweeds. In this chapter, we describe several protocols for the characterization and quantification of proteins in seaweeds and in the crude extracts. The protocols described are hydrolysis methods, colorimetric methods, amino acid determination, and the determination of the nitrogen to protein conversion factor.
Keywords: Seaweeds, Kjeldahl, Lowry, amino acids, nitrogen-to-protein conversion factor
