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Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray
Date Issued
2016
Date Available
2017-06-29T01:00:11Z
Abstract
A protein extract from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray was prepared and its functional properties, colour and amino acid composition were assessed for its potential future use by the food industry. The total content of amino acids was determined as 54.02 ± 0.46 g amino acids/kg dry weight, with high levels of the essential amino acids lysine and methionine. SDS-PAGE showed 5 protein bands with molecular weights of 71.6, 53.7, 43.3, 36.4 and 27.1 kDa. The water holding capacity and oil holding capacity were determined as 10.27 ± 0.09 g H2O/g and 8.1 ± 0.07 g oil/g respectively. Foaming activity and stability were higher at alkaline pH values. The emulsifying capacity and stability of the extract varied depending on the pH and oil used. These results demonstrate the potential use of Himanthalia elongata protein extract in the food industry.
Other Sponsorship
NutraMara – Marine functional foods research initiative
Type of Material
Journal Article
Publisher
Elsevier
Journal
Food Research International
Volume
99
Issue
Part 3
Start Page
971
End Page
978
Copyright (Published Version)
2016 Elsevier
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
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assessment_of_functional_properties_Himanthalia_elongata.pdf
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