Table 1 Summary of all experiments conducted in this study

[−]

[M;w/v%]

[−]

[h]

[wt%]

[%]

[%]

[%]

[%]

NaOH

0.02

Fresh

1

71.8 ± 5.7

77.3 ± 4.0

92.2 ± 4.2

−1.0 ± 3.7

97.9 ± 5.3

NaOH

0.05

Fresh

1

72.7 ± 7.1

84.0 ± 1.4

94.7 ± 3.2

−3.9 ± 2.9

96.7 ± 4.2

NaOH

0.10

Fresh

1

65.3 ± 3.1

83.8 ± 4.4

98.0 ± 1.4

−1.0 ± 1.4

92.1 ± 8.5

NaOH

0.20

Fresh

1

69.4 ± 1.1

86.6 ± 3.0

96.7 ± 1.9

−0.7 ± 2.6

97.5 ± 16.7

NaOH

0.20

Fresh

0.3

68.6 ± 0.7

87.3 ± 2.2

96.4 ± 2.6

−2.9 ± 2.4

85.9 ± 14.8

NaOH

0.20

Fresh

0.5

68.6 ± 0.7

88.8 ± 0.8

98.5 ± 1.8

−0.7 ± 1.8

90.9 ± 18.9

NaOH

0.20

Fresh

3

68.6 ± 0.7

92.1 ± 0.8

93.5 ± 2.4

−1.5 ± 0.6

92.0 ± 3.2

NaOH

0.40

Fresh

1

65.3 ± 3.1

87.9 ± 5.4

95.2 ± 3.7

0.7 ± 3.1

89.9 ± 4.8

NaOH

0.70

Fresh

1

65.3 ± 3.1

89.7 ± 5.8

90.9 ± 5.0

0.4 ± 4.4

89.4 ± 7.1

NaOH

1.00

Fresh

1

65.3 ± 3.1

90.6 ± 4.7

85.6 ± 2.3

−0.3 ± 2.1

89.1 ± 4.0

NH₄OH

0.20

Fresh

1

68.6 ± 0.7

62.6 ± 2.8

63.3 ± 16.4

−3.9 ± 0.9

36.3 ± 10.9

SDS

0.20

Fresh

1

68.0 ± 0.0

79.0 ± 1.4

63.5 ± 0.7

3.6 ± 0.6

14.0 ± 1.4

NaOH + SDS

0.20 + 0.025

Fresh

1

66.1 ± 2.2

94.9 ± 2.6

92.6 ± 6.9

−2.7 ± 3.8

94.2 ± 6.4

NaOH + SDS

0.20 + 0.050

Fresh

1

66.1 ± 2.2

96.9 ± 1.3

93.5 ± 4.8

−2.4 ± 2.4

92.4 ± 3.1

NaOH + SDS

0.20 + 0.100

Fresh

1

66.1 ± 2.2

98.3 ± 0.5

91.5 ± 5.9

−3.9 ± 4.8

96.3 ± 4.8

NaOH + SDS

0.20 + 0.200

Fresh

1

66.1 ± 2.2

99.1 ± 0.5

91.0 ± 4.9

−3.1 ± 1.9

92.5 ± 5.0

NaOH

0.20

Freezing

1

65.9 ± 2.4

94.1 ± 3.5

95.6 ± 2.5

−2.9 ± 2.1

94.3 ± 5.4

NaOH

0.20

Freeze dried

1

69.9 ± 2.2

95.9 ± 3.7

95.5 ± 0.6

−3.2 ± 0.8

98.8 ± 0.9

NH₄OH

0.20

Freeze dried

1

69.9 ± 2.2

87.4 ± 2.1

95.0 ± 1.8

−3.9 ± 0.9

87.1 ± 12.9

SDS

0.20

Freeze dried

1

69.9 ± 2.2

93.5 ± 4.1

93.7 ± 2.2

−3.1 ± 1.6

91.3 ± 8.7

CH₂Cl₂

30^a

Freeze dried

o/n^b

72.2 ± 0.4

97.6

55.9

ND

ND