Influence of drying treatment on three Sargassum species 2. Protein extractability, in vitro protein digestibility and amino acid profile of protein concentrates

Ka Hing Wong, Peter Chikeung Cheung

Research output: Journal article publicationJournal articleAcademic researchpeer-review

46 Citations (Scopus)

Abstract

The effects of different drying treatments (oven-and freeze-drying) on protein extractability of three subtropical brown seaweeds, Sargassum hemiphyllum, S. henslowianum and S. patens, as well as in vitro protein digestibility and amino acid profile of their protein concentrates (PCs) were investigated. When compared with freeze-drying, oven-drying not only improved significantly (p< 0.05, two-way ANOVA, Tukey-HSD) the protein extractability of the three Sargassum species but also the protein quality (in vitro protein digestibility) of their PCs. Therefore, oven-drying was found to be more suitable for protein extraction of brown seaweeds. The relationships between the protein extractability and total phenolic content in seaweeds and between in vitro protein digestibility and total phenolic content in PCs were also discussed.
Original languageEnglish
Pages (from-to)51-58
Number of pages8
JournalJournal of Applied Phycology
Volume13
Issue number1
DOIs
Publication statusPublished - 21 Feb 2001
Externally publishedYes

Keywords

  • Amino acid profile
  • Freeze-drying
  • In vitro protein digestibility
  • Oven-drying
  • Protein extractability
  • Sargassum

ASJC Scopus subject areas

  • Aquatic Science
  • Plant Science

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