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

Harvard

Healy, LE, Zhu, X, Pojic, M, Poojary, MM, Curtin, J, Tiwari, U, Sullivan, C & Tiwari, BK 2022, 'Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species', International Journal of Food Properties, bind 25, nr. 1, s. 2073-2088. https://doi.org/10.1080/10942912.2022.2120001

APA

Healy, L. E., Zhu, X., Pojic, M., Poojary, M. M., Curtin, J., Tiwari, U., Sullivan, C., & Tiwari, B. K. (2022). Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species. International Journal of Food Properties, 25(1), 2073-2088. https://doi.org/10.1080/10942912.2022.2120001

Vancouver

Healy LE, Zhu X, Pojic M, Poojary MM, Curtin J, Tiwari U o.a. Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species. International Journal of Food Properties. 2022;25(1):2073-2088. https://doi.org/10.1080/10942912.2022.2120001

Author

Healy, Laura E. ; Zhu, Xianglu ; Pojic, Milica ; Poojary, Mahesha M. ; Curtin, James ; Tiwari, Uma ; Sullivan, Carl ; Tiwari, Brijesh K. / Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species. I: International Journal of Food Properties. 2022 ; Bind 25, Nr. 1. s. 2073-2088.

Bibtex

@article{36c4ac95e36641308b73ca50d8a46403,

title = "Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species",

abstract = "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.",

keywords = "Seaweed, Particle size, fractionation, True protein, Total protein, Amino acids, RHEOLOGICAL PROPERTIES, TEXTURAL PROPERTIES, COMPOSITE FLOUR, FOOD, RED",

author = "Healy, {Laura E.} and Xianglu Zhu and Milica Pojic and Poojary, {Mahesha M.} and James Curtin and Uma Tiwari and Carl Sullivan and Tiwari, {Brijesh K.}",

year = "2022",

doi = "10.1080/10942912.2022.2120001",

language = "English",

volume = "25",

pages = "2073--2088",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor & Francis",

number = "1",

}

RIS

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