Changes of Food Compopents in Mesangi (Capsosiphon fulvecense), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) Depending on Harvest Times
2005
Jung, K.J. (Jeonnam Provincial College, Damyang, Republic of Korea) | Jung, C.H. (Gyeongsang National University, Jinju, Republic of Korea) | Pyeun, J.H. (Jeonnam Provincial College, Damyang, Republic of Korea) | Choi, Y.J. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: yjchoi@nongae.gsnu.ac.kr
The change of food components in seaweeds, masangi (Capsosiphon fulvecense), gashiparae (Enteromorpha prolifera) and cheonggak (Codium fragile) was investigated at various harvest times. The crude protein was 34.1~43.8% for masangi and 22.5~35.7% for gashiparae, respectively. The content of glutamic acid, aspartic acid and leucine among total amino acid was high. The major free amino acids were proline and alanine for masangi, asparagine and glutamic acid for gashipare, and hdyrolxyproline, glutamic acid and alanine for cheonggak.
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