Influence of drying treatment on three Sargassum species 2. Protein extractability, in vitro protein digestibility and amino acid profile of protein concentrates

Journal of Applied Phycology

Volumn 13, Issue 1, 2001, Pages 51-58

  Wong, Kahing ^a   Chikeung Cheung, Peter ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amino acid profile; Freeze drying; In vitro protein digestibility; Oven drying; Protein extractability; Sargassum

Indexed keywords

ALGAL PROTEIN; ANALYSIS OF VARIANCE; DIGESTIBILITY; DRYING; EXTRACTION;

ALGAE; EUKARYOTA; SARGASSUM; SARGASSUM HEMIPHYLLUM; SARGASSUM HENSLOWIANUM; SARGASSUM PATENS;

EID: 0035128101     PISSN: 09218971     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008188830177     Document Type: Article

References (33)

1. The alkali soluble proteins in marine algae
2. Protein quality evaluation of Amaranthus whole meal flours and protein concentrates
3. Comparative studies on the effect of three drying methods on the nutritional composition of seaweed Sargassum hemiphyllum (Turn.)
4. Functional properties of two pollutant grown green algae
5. The enzymatic degradation of algal cell walls: A useful approach for improving protein accessibility?
6. Determination of the nutritional value of protein obtained from Ulva armoricana
7. Comparison of different extractive procedures for proteins from the edible seaweeds Ulva rigida and Ulva rotundata
8. The protein value in human nutrition of edible marine algae in Japan
9. A multi-enzyme technique for estimating protein digestibility
10. Effect of food processing on protein digestibility and amino acids availability
11. Extraction of proteins from material rich in anionic mucilages: Partition and fractionation of vanadate-dependent bromoperoxidases from the brown algae Laminaria digitata and L. saccharina in aqueous polymer two-phase system
12. Phenolic constituents in leaves of northern willows: Methods for the analysis of certain phenolics
13. Plant phenolic compounds and isolation of plant enzymes
14. Chlorogenic and quinic acids in sunflower meals
15. Changes in the concentrations of polyphenolic constituents of sorghum during malting and mashing
16. Proteins in three seaweeds,: 'Aosa' Ulva lactuca, 'Arame' Eisenia bicyclis, and 'Makusa' Gelidium amansii
17. Studies on phenol content and heavy metal uptake in fucoids
18. Phlorotannins in Brazilian brown algae: Quantitative study and ecological implications
19. Phlorotannins, brown algal polyphenols
20. An improved method for the extraction and electrophoresis of proteins and active enzymes from fucalean macroalgae (Phaeophyta)
21. Nitrogen conversion factors and in vitro protein digestibility of some seaweeds
22. The presence of phenolic compounds in isolated cell walls of brown algae
23. Extraction and partial characterization of protein from the green alga Ulva sp.
24. Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents
25. The biogeography of polyphenolic compounds in marine macroalgae: Temperate brown algal defenses deter feeding by tropical herbivorous fishes
26. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products
27. Studies on the extractability of proteins from the alga Scenedesmus acutus
28. Influence of drying treatment on three Sargassum species 1. Proximate composition, amino acid profile and some physico-chemical properties
29. Studies on the extraction of seaweed proteins 4. Precipitation conditions and nutritional evaluation of isolated seaweed proteins