Seaweed proteins and amino acids as nutraceuticals

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865722" target="_blank" >RIV/70883521:28110/11:43865722 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/B978-0-12-387669-0.00024-7" target="_blank" >http://dx.doi.org/10.1016/B978-0-12-387669-0.00024-7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-387669-0.00024-7" target="_blank" >10.1016/B978-0-12-387669-0.00024-7</a>

Result language
angličtina
Original language name
Seaweed proteins and amino acids as nutraceuticals
Original language 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 ofprotein. 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.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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