Protein separation and characterization from Neochloris Oleoabundans

Have you ever thought that one of the most abundant protein on Earth, which is named RuBisCO, would be a great food integrator for the human diet? From 1988 it has been discovered that its nutritional value is really close to the egg albumin. This work, that was performed in Wageningen (NL), is aimed to identify RuBisCO during the separation process and to quantify it, among different microalgal strains and different growth phases. Results showed a relative high percentage of this protein within the examined protein fraction, giving to the next researchers a really interesting starting point for the development of the process to make this protein marketable. Wanna know the results and the techniques used at this purpose?