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

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dc.contributor.authorHealy, Laura E.
dc.contributor.authorZhu, Xianglu
dc.contributor.authorPojić, Milica
dc.contributor.authorPoojary, Mahesha M.
dc.contributor.authorCurtin, James
dc.contributor.authorTiwari, Uma
dc.contributor.authorSullivan, Carl
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2023-07-18T07:28:16Z
dc.date.available2023-07-18T07:28:16Z
dc.date.issued2022-09-20
dc.description.abstractMarket 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.sponsorshipThe 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.identifier.citationLaura 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: 10.1080/10942912.2022.2120001en_US
dc.identifier.doi10.1080/10942912.2022.2120001
dc.identifier.issn1094-2912
dc.identifier.scopus2-s2.0-85138487555
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/322
dc.identifier.wos000855956400001
dc.language.isoenen_US
dc.publisherTaylor and Francisen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSeaweeden_US
dc.subjectParticle size fractionationen_US
dc.subjectTrue proteinen_US
dc.subjectTotal proteinen_US
dc.subjectAmino acidsen_US
dc.titleImpact of dry, particle-size fractionation on protein and amino acid content of three seaweed speciesen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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