Acta Alimentaria
Volume/Issue:
Volume 28: Issue 3
Chemical composition and evaluation of protein quality by amino acid score method of edible brown marine algae arame (eisenia bicyclis) and hijiki (hijikia fusiforme)
Authors: N. Kolb 1 , L. Vallorani 2 , and V. Stocchi 3
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  • 1 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
  • 2 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
  • 3 Faculty of Food Technology and Biotechnology, University of Zagreb Please ask the editor of the journal.
DOI:
https://doi.org/10.1556/aalim.28.1999.3.1
Page Count:
213–222
Publication Date:
01 Aug 1999
Online Publication Date:
22 Jul 2005
Article Category:
Research Article

Article Info

Page Count:
213–222
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Crude proteins and their amino acid composition, fats, carbohydrates, cellulose, ashes, nucleic acids and minerals were determined in two edible and commercially available brown marine algae (Phaeophyceae), Arame (Eisenia bicyclis) and Hijiki (Hijikia fusiforme). The essential amino acid ratios for five key essential amino acids as well as the amino acid score based on the first limiting amino acid, Lys-Met-Cys score, Lys-Met-Cys-Trp score and Lys-Met-Cys-Trp-Thr score were calculated. The results have shown:– rather high contents of proteins, containing all essential amino acids– high amino acid ratios which are nearly as high as the value suggested by FAO/WHO/UNU pattern or higher– the first limiting amino acid in both analysed algae is tryptophane– very low contents of fats and nucleic acids– high contents of cellulose and other carbohydrates– large quantities of minerals and very low amounts of heavy metals.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
arame; arame; hijiki; chemical composition; protein quality; amino acid scoring

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