Chemical composition and evaluation of protein quality by amino acid score method of edible brown marine algae arame (Eisenia bicyclis) and hijiki (Hijikia fusiforme)

Kolb, N. and Vallorani, L. and Stocchi, V. (1999) Chemical composition and evaluation of protein quality by amino acid score method of edible brown marine algae arame (Eisenia bicyclis) and hijiki (Hijikia fusiforme). Acta Alimentaria, 28 (3). pp. 213-222. ISSN 0139-3006

Preview

Text aalim.28.1999.3.1.pdf Download (498kB) | Preview

Abstract

Crude proteins and their amino acid composition, fats, carbohydrates, cellulose, ashes, nucleic acids and minerals were determined in two edible and commercially available brown marine algae (Phaeophyceae), Arame (Eisenia bicyclis) and Hijiki (Hijikia fusiforme). The essential amino acid ratios for five key essential amino acids as well as the amino acid score based on the first limiting amino acid, Lys-Met-Cys score, Lys-Met-Cys-Trp score and Lys-Met-Cys-Trp-Thr score were calculated. The results have shown:– rather high contents of proteins, containing all essential amino acids– high amino acid ratios which are nearly as high as the value suggested by FAO/WHO/UNU pattern or higher– the first limiting amino acid in both analysed algae is tryptophane– very low contents of fats and nucleic acids– high contents of cellulose and other carbohydrates– large quantities of minerals and very low amounts of heavy metals.

Actions (login required)

Edit Item