Seaweed Proteins and Amino Acids as Nutraceuticals
Seaweed Proteins and Amino Acids as Nutraceuticals
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DOI：
10.1016/b978-0-12-387669-0.00024-7
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发表时间：
2011-01-01
期刊：
影响因子：
--
通讯作者：
Cerna, Monika
中科院分区：
文献类型：
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作者：
Cerna, Monika
海藻表现出独特而有趣的营养特性。蛋白质浓度从干基的5%到47%不等。它的价值特别取决于物种和环境条件。海藻蛋白是所有氨基酸的来源，特别是甘氨酸、丙氨酸、精氨酸、脯氨酸、谷氨酸和天冬氨酸。在藻类中，必需氨基酸(EaaS)占总氨基酸的近一半，其蛋白质谱接近鸡蛋蛋白的谱。在非EaS的情况下，所有三组(绿色、棕色和红色海藻)都含有相同数量的海藻。红海藻似乎是一种很好的蛋白质来源，因为它的价值达到47%。蛋白质营养不良的问题支持了寻找新的廉价蛋白质替代来源的趋势。藻类可能在上述挑战中发挥重要作用，因为藻类中的氮化合物含量相对较高。藻类可作为高营养质量成分的来源在工业中使用。
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.