Seaweed proteins and amino acids as nutraceuticals

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Seaweed proteins and amino acids as nutraceuticals

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Seaweed proteins and amino acids as nutraceuticals

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Advances in Food and Nutrition Research

ISSN

1043-4526

e-ISSN

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Svazek periodika

64

Číslo periodika v rámci svazku

—

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

16

Strana od-do

297-312

Kód UT WoS článku

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EID výsledku v databázi Scopus

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