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Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

机译:综合多次途径水产养殖系统生产的氨基酸谱和蛋白质质量评估

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摘要

Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, Porphyra umbilicalis,Gracilaria vermiculophylla, and Ulva rigida) produced in an integrated multi-trophic aquaculture system, while assessing their protein quality. Samples were submitted to acid and alkaline hydrolysis (total amino acids) and to an aqueous extraction (free amino acids) followed by an automated online derivatization procedure, and analyzed by reverse phase-high performance liquid chromatography. Protein-, non-protein and total-nitrogen were quantified by the Kjeldahl method. Crude and true protein contents were estimated based on the nitrogen and amino acid composition. Protein quality was assessed based on the amino acids profile. Porphyra species presented the highest protein content compared to the remaining three seaweed species tested. All samples presented a complete profile of essential amino acids and a high quality protein profile, according to World Health Organization and Food and Agriculture Organization standards. Methionine and tryptophan were the first limiting amino acids in all species. Red species (Porphyra and Gracilaria) presented high levels of free alanine, glutamic, and aspartic acids. The results highlight the potential of using seaweeds as an alternative and sustainable source of protein and amino acids for human nutrition and industrial food processing.
机译:海藻是一种公认​​的生物活性化合物和技术功能性成分来源。然而,其蛋白质分数仍然是望远镜的。本研究的目的是确定四种海藻物种的总和游离氨基酸谱和蛋白质含量(Porphyra Dioica,Porphyra Umbilicalis,Gracilaria蛭睫毛和Ulva Rigida)在一体的多途化水产养殖系统中生产,同时评估其蛋白质质量。将样品提交至酸和碱性水解(总氨基酸)并加入水性萃取(游离氨基酸),然后是自动化的在线衍生化程序,并通过反相高效液相色谱分析。通过KJELDAHL方法量化蛋白质,非蛋白质和总氮。基于氮气和氨基酸组合物估计粗糙和真正的蛋白质含量。基于氨基酸谱评估蛋白质质量。与剩余的三种海藻物种相比,卟啉种类呈现出最高的蛋白质含量。根据世界卫生组织和粮食和农业组织标准,所有样品均呈现完整的必需氨基酸和高质量的蛋白质简介。甲硫氨酸和色氨酸是所有物种中的第一个限制氨基酸。红色物种(Porphyra和Gracilaria)呈现出高水平的游离丙氨酸,谷氨酸和天冬氨酸。结果突出了使用海藻作为人类营养和工业食品加工蛋白质和氨基酸替代和可持续源的潜力。

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