Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species
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Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species. / Healy, Laura E.; Zhu, Xianglu; Pojic, Milica; Poojary, Mahesha M.; Curtin, James; Tiwari, Uma; Sullivan, Carl; Tiwari, Brijesh K.
I: International Journal of Food Properties, Bind 25, Nr. 1, 2022, s. 2073-2088.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species
AU - Healy, Laura E.
AU - Zhu, Xianglu
AU - Pojic, Milica
AU - Poojary, Mahesha M.
AU - Curtin, James
AU - Tiwari, Uma
AU - Sullivan, Carl
AU - Tiwari, Brijesh K.
PY - 2022
Y1 - 2022
N2 - Market demand for "clean and green" food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried and milled seaweed powder from three seaweed species was sieved into 6 fractions (F1 to F6) of different particle size from >710 mu m to 710 mu m) contained the highest protein and amino acid content in L. digitata. Glutamic acid was the most prevalent amino acid in A. esculenta and L. digitata (55.34 mg/g and 23.78 mg/g), while aspartic acid was the most prevalent in S. latissima (19.41 mg/g). This information is valuable to both researchers and seaweed producers who can use particle size separation as a simple method to create value-added products using their green biomass for applications across multiple markets.
AB - Market demand for "clean and green" food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried and milled seaweed powder from three seaweed species was sieved into 6 fractions (F1 to F6) of different particle size from >710 mu m to 710 mu m) contained the highest protein and amino acid content in L. digitata. Glutamic acid was the most prevalent amino acid in A. esculenta and L. digitata (55.34 mg/g and 23.78 mg/g), while aspartic acid was the most prevalent in S. latissima (19.41 mg/g). This information is valuable to both researchers and seaweed producers who can use particle size separation as a simple method to create value-added products using their green biomass for applications across multiple markets.
KW - Seaweed
KW - Particle size
KW - fractionation
KW - True protein
KW - Total protein
KW - Amino acids
KW - RHEOLOGICAL PROPERTIES
KW - TEXTURAL PROPERTIES
KW - COMPOSITE FLOUR
KW - FOOD
KW - RED
U2 - 10.1080/10942912.2022.2120001
DO - 10.1080/10942912.2022.2120001
M3 - Journal article
VL - 25
SP - 2073
EP - 2088
JO - International Journal of Food Properties
JF - International Journal of Food Properties
SN - 1094-2912
IS - 1
ER -
ID: 321169701