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Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

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dc.contributor.author Healy, Laura E.
dc.contributor.author Zhu, Xianglu
dc.contributor.author Pojić, Milica
dc.contributor.author Poojary, Mahesha M.
dc.contributor.author Curtin, James
dc.contributor.author Tiwari, Uma
dc.contributor.author Sullivan, Carl
dc.contributor.author Tiwari, Brijesh K.
dc.date.accessioned 2023-07-18T07:28:16Z
dc.date.available 2023-07-18T07:28:16Z
dc.date.issued 2022-09-20
dc.identifier.citation Laura E Healy, Xianglu Zhu, Milica Pojic, Mahesha M Poojary, James Curtin, Uma Tiwari, Carl Sullivan & Brijesh K Tiwari (2022) Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species, International Journal of Food Properties, 25:1, 2073-2088, DOI: 10.1080/10942912.2022.2120001 en_US
dc.identifier.issn 1094-2912
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/322
dc.description.abstract Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried and milled seaweed powder from three seaweed species was sieved into 6 fractions (F1 to F6) of different particle size from >710 μm to <50 μm. True protein, total protein and amino acid profiles were analyzed to evaluate the protein content and quality of three brown seaweed species commercially harvested in Ireland; Alaria escu-lenta, Laminaria digitata and Saccharina latissima. In general, A. esculenta had the highest protein content, followed by S. latissima and then L. digitata (4.15 ± 0.12 g/100 g, 2.28 ± 0.1 g/100 g and 1.73 ± 0.01 g/100 g, respectively). Fractionation had a significant impact (p < .01) on protein content, essential amino acid content (p < .05) and non-essential amino acid content (p < .01) across six fractions of sea-weed powder within species. F6 (<50 was the fraction that contained the highest protein and amino acid content in both A. esculenta and S. latissima. F1 (>710 μm) contained the highest protein and amino acid content in L. digitata. Glutamic acid was the most prevalent amino acid in A. esculenta and L. digitata (55.34 mg/g and 23.78 mg/g), while aspartic acid was the most prevalent in S. latissima (19.41 mg/g). This information is valuable to both researchers and seaweed producers who can use particle size separation as a simple method to create value-added products using their green biomass for applications across multiple markets. en_US
dc.description.sponsorship The authors would like to thank Dúlra for their support and contribution of seaweed for research. M. Pojić would like to acknowledge the financial support of the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract No. 451-03-68/2022-14/200222). en_US
dc.language.iso en en_US
dc.publisher Taylor and Francis en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights OpenAccess
dc.subject Seaweed en_US
dc.subject Particle size fractionation en_US
dc.subject True protein en_US
dc.subject Total protein en_US
dc.subject Amino acids en_US
dc.title Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85138487555
dc.identifier.wos 000855956400001
dc.identifier.doi 10.1080/10942912.2022.2120001


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