{"id":21726,"date":"2022-05-23T17:24:00","date_gmt":"2022-05-23T15:24:00","guid":{"rendered":"https:\/\/deepseareporter.dev.phosdev.se\/?p=21726"},"modified":"2025-03-03T15:27:13","modified_gmt":"2025-03-03T14:27:13","slug":"alger-proteinrikare-med-spill-fran-sill","status":"publish","type":"post","link":"https:\/\/deepseareporter.dev.phosdev.se\/sv\/alger-proteinrikare-med-spill-fran-sill\/","title":{"rendered":"Alger proteinrikare \u2013 med spill fr\u00e5n sill"},"content":{"rendered":"\n

Alger\u00a0kan p\u00e5 sikt ers\u00e4tta sojab\u00f6nor som en milj\u00f6v\u00e4nligare proteingr\u00f6da. I Bohusl\u00e4n odlas gr\u00f6nalger i forskningssyfte \u2013 och g\u00f6ds med spillvatten fr\u00e5n sill- och r\u00e4kindustrin, rapporterar\u00a0SVT Nyheter<\/a>.<\/h2>\n\n\n\n

I Sveriges saltaste vatten, i Kosterfjorden utanf\u00f6r Bohusl\u00e4n, odlar forskare alger med m\u00e5let att g\u00f6ra dem s\u00e5 proteinstinna som m\u00f6jligt. L\u00f6sningen: att l\u00e5ta dem v\u00e4xa i restvatten fr\u00e5n olika processer inom livsmedelsindustrin.<\/p>\n\n\n\n

– Vi har sett att vi kan \u00f6ka protein-inneh\u00e5llet mer \u00e4n tre g\u00e5nger i spillvattnet. Det m\u00e4rks redan efter 14 dagar. D\u00e5 kommer vi upp i 30\u201335 procent som b\u00e4st, s\u00e4ger Kristoffer Stedt, doktorand i marina vetenskaper vid G\u00f6teborgs universitet, till SVT.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"ALGODLING\"<\/a>
G\u00f6teborgsforskare ser algen som en milj\u00f6v\u00e4nlig utmanare till proteingr\u00f6dor som soja och \u00e4rta. Foto: Jonas Lindstedt\/TT<\/figcaption><\/figure>\n\n\n\n

Spillvattnet kommer fr\u00e5n bland annat r\u00e4kkok och sillinl\u00e4ggningar, vars restprodukter \u00e4r rika p\u00e5 n\u00e4rings\u00e4mnen. F\u00f6rhoppningen \u00e4r att algerna, p\u00e5 sikt, ska kunna utmana vanliga proteingr\u00f6dor som \u00e4rta och sojab\u00f6na, d\u00e4r odlingen av den senare ibland leder till sk\u00f6vling av regnskog.<\/p>\n\n\n\n

– Att odla alger \u00e4r framtiden. De v\u00e4xer i vatten och vi beh\u00f6ver inte anv\u00e4nda n\u00e5gra ekosystem p\u00e5 land som ofta \u00e4r \u00f6verutnyttjade. Alger beh\u00f6ver ingen g\u00f6dsel, de v\u00e4xer av solsken, de tar upp n\u00e4rings\u00e4mnen ur vattnet och renar dessutom havet, s\u00e4ger Sophie Steinhagen, som jobbar med projektet.<\/p>\n\n\n\n

De sk\u00f6rdade algerna torkas och mals ned till ett pulver som ska kunna anv\u00e4ndas i livsmedelsproduktion.<\/p>\n\n\n\n

\u00c4n kan dock algen inte kallas en proteingr\u00f6da p\u00e5 samma s\u00e4tt som sojab\u00f6nan, vars proteinhalt ligger p\u00e5 mellan 40 och 50 procent, s\u00e4ger Ingrid Undeland, professor i livsmedelsvetenskap vid Chalmers.<\/p>\n\n\n\n

Hon tror att algproteinet kommer att finnas tillg\u00e4ngligt i stor skala inom fyra till fem \u00e5r.<\/p>\n","protected":false},"excerpt":{"rendered":"

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