Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2120001 |
| _version_ | 1811272191682019328 |
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| author | Laura E Healy Xianglu Zhu Milica Pojic Mahesha M Poojary James Curtin Uma Tiwari Carl Sullivan Brijesh K Tiwari |
| author_facet | Laura E Healy Xianglu Zhu Milica Pojic Mahesha M Poojary James Curtin Uma Tiwari Carl Sullivan Brijesh K Tiwari |
| author_sort | Laura E Healy |
| collection | DOAJ |
| description | 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 esculenta, 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 seaweed 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. |
| first_indexed | 2024-04-12T22:35:50Z |
| format | Article |
| id | doaj.art-22812d4c61bd4aaf9f4d24cce296e931 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T22:35:50Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-22812d4c61bd4aaf9f4d24cce296e9312022-12-22T03:13:51ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012512073208810.1080/10942912.2022.2120001Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed speciesLaura E Healy0Xianglu Zhu1Milica Pojic2Mahesha M Poojary3James Curtin4Uma Tiwari5Carl Sullivan6Brijesh K Tiwari7Department of Food Chemistry and Technology,Teagasc Food Research Centre, Ashtown, Dublin, IrelandDepartment of Food Chemistry and Technology,Teagasc Food Research Centre, Ashtown, Dublin, IrelandInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaDepartment of Food Science, University of Copenhagen, Rolighedsvej Frederiksberg C, DenmarkDepartment of Food Science and Environmental Health, Technological University Dublin, Dublin, IrelandDepartment of Food Science and Environmental Health, Technological University Dublin, Dublin, IrelandDepartment of Food Science and Environmental Health, Technological University Dublin, Dublin, IrelandDepartment of Food Chemistry and Technology,Teagasc Food Research Centre, Ashtown, Dublin, IrelandMarket 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 esculenta, 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 seaweed 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.https://www.tandfonline.com/doi/10.1080/10942912.2022.2120001SeaweedParticle sizefractionationTrue proteinTotal proteinAmino acids |
| spellingShingle | Laura E Healy Xianglu Zhu Milica Pojic Mahesha M Poojary James Curtin Uma Tiwari Carl Sullivan Brijesh K Tiwari Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species International Journal of Food Properties Seaweed Particle size fractionation True protein Total protein Amino acids |
| title | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species |
| title_full | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species |
| title_fullStr | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species |
| title_full_unstemmed | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species |
| title_short | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species |
| title_sort | impact of dry particle size fractionation on protein and amino acid content of three seaweed species |
| topic | Seaweed Particle size fractionation True protein Total protein Amino acids |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2120001 |
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