Title of article :
Amino acid composition of algal products and its contribution to RDI
Author/Authors :
Ladislava Misurcova، نويسنده , , L. and Bu?ka، نويسنده , , F. and V?vra Ambro?ov?، نويسنده , , Dean J. and Machu، نويسنده , , L. and Samek، نويسنده , , D. and Kr??mar، نويسنده , , S.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2014
Pages :
6
From page :
120
To page :
125
Abstract :
In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8–42.3 and 31.0–66.5 (g·16 g−1 N), respectively. In dependence on daily algal intakes, the highest participation in recommended daily intakes (RDI; related to adult, body weight of 70 kg) of all EAAs was observed in freshwater micro-algal products, especially from Spirulina genus where contribution ranged from 12.6% (Lys, SB) to 38.8% (Thr, S). Generally, Lys was the lowest contributor to RDIs in almost all algal samples except Chlorella pyrenoidosa (C) and Palmaria palmata (D), where Ile and Leu, respectively, were established. Interestingly, the contents of sulfur AAs of both products of the Spirulina genus covered 74.5% (S) and 73.8% (SB) of their RDI. Finally, products from brown seaweeds showed the lowest contributions to the RDIs of all EAAs.
Keywords :
Freshwater micro-algae , SEAWEED , amino acids , Recommended daily intake
Journal title :
Food Chemistry
Serial Year :
2014
Journal title :
Food Chemistry
Record number :
1976640
Link To Document :
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