کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584207 | 1492023 | 2018 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile
ترجمه فارسی عنوان
جلبک دریایی از ساحل پرتغالی به عنوان منبع مواد پروتئینی: مشخصات ترکیبات آمینو اسید آزاد و رایگان
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (Pâ¯<â¯0.05) in red species (19.1-28.2â¯g/100â¯g dw), followed by the green seaweed Ulva spp. (20.5-23.3â¯g/100â¯g dw), with the lowest content found in brown seaweeds (6.90-19.5â¯g/100â¯g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (Pâ¯<â¯0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47-24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71-3.85% protein) and green (2.84-4.24% protein) seaweeds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 264-275
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 264-275
نویسندگان
Elsa Ferreira Vieira, Cristina Soares, Susana Machado, Manuela Correia, Maria João Ramalhosa, Maria Teresa Oliva-teles, Ana Paula Carvalho, Valentina Fernandes Domingues, Filipa Antunes, Teresa Azevedo Cardoso Oliveira, Simone Morais,