Comparison of chemical composition and free amino acids between normal wakame, Undaria pinnatifida and discolored algae
2018
Makino, K. (Tokushima Agriculture, Forestry, and Fisheries Technology Support Center, Naruto, Tokushima (Japan). Fisheries Research Institute Minami Branch) | Ueta, Y.
In order to compare the quality between normal wakame, Undaria pinnatifida and artificially discolored wakame under laboratory conditions, we investigated the chemical composition (moisture, protein, crude lipid, carbohydrate, ash, energy) and the free amino acids in the blade of wakame. As a result, it was clarified that the protein and crude lipid contents in the discolored algae were decreased, although the carbohydrate content increased, and total free amino acid contents were greatly decreased at the holdfast compared to the tip. In twenty free amino acids, alanine which accounted for over 60% of the total amino acids and had properties including sweetness especially decreased after discoloration. These results show that when dissolved inorganic nitrogen is lacking in the environmental water, wakame utilizes the nitrogen in the algae. As the result, the level of synthesis of the free amino acid and protein were decreased, and discoloration occurred from the holdfast. It is considered that the quality and taste of discolored wakame significantly decrease.
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