Amino acid content in seaweeds from the Magellan Straits (Chile)
2016
Astorga-España, Mª Soledad | Rodríguez-Galdón, Beatriz | Rodríguez-Rodríguez, Elena M. | Díaz Romero, Carlos
Total proteins, amino acid (AA) profile and AA score (AAS) were determined in 73 red, green and brown seaweeds collected in the sub-Antarctic ecoregion of Magallanes. Significant differences were found between the genera and seaweed colour for protein contents, essential AA (EAA), non-essential AA (NEAA) and ratio EAA/NEAA. A serving of brown seaweed would contribute to a lower protein intake than a portion of red or green seaweed. However, AAS and the EAA index (EAAI) showed that brown seaweeds had a better protein quality than red and green seaweeds. Sulfur AA were the limiting AA in red and green seaweeds while leucine was the limiting AA in brown seaweed. A high concentration of lysine was found, which is often the limiting amino acid in animal feeds. Seaweeds might be important sources of proteins with high level of EAA, however the protein and AA content varies depending on the seaweed colour and genus.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library