Seaweed proteins and amino acids as nutraceuticals.

Citation data:

Advances in food and nutrition research, ISSN: 1043-4526, Vol: 64, Issue: 2011, Page: 297-312

Publication Year:
2011
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Repository URL:
http://publikace.k.utb.cz/handle/10563/1003471, http://publikace.k.utb.cz/handle/10563/1002603, http://hdl.handle.net/10563/1002603
PMID:
22054957
DOI:
10.1016/b978-0-12-387669-0.00024-7
Author(s):
Černá, Monika
Publisher(s):
Elsevier BV, Elsevier Academic Press, Inc.
Tags:
Agricultural and Biological Sciences, Amino acid, Digestion, Malnutrition, Nutritional value, Protein, Seaweed, Amino acid; Digestion
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book chapter description
Seaweeds demonstrate original and interesting nutritional characteristics. Protein concentration ranges from 5% to 47% of dry basic. Its value depends particularly on species and the environmental conditions. Seaweed protein is a source of all amino acids, especially glycine, alanine, arginine, proline, glutamic, and aspartic acids. In algae, essential amino acids (EAAs) represent almost a half of total amino acids and their protein profile is close to the profile of egg protein. In case of non-EAAs, all three groups (green, brown, and red seaweeds) contain the similar amount. Red seaweed seems to be a good source of protein because its value reaches 47%. The issue of protein malnutrition supports the trend to find a new and cheap alternative source of protein. Algae could play an important role in the above-mentioned challenge because of relatively high content of nitrogen compounds. Algae may be used in the industry as a source of ingredients with high nutritional quality.

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