Nutritional evaluation of some subtropical red and green seaweeds Part II. In vitro protein digestibility and amino acid profiles of protein concentrates

By K. Wong, Peter Chi Keung Cheung. 2001

186 citations recorded by the source corpus.

Subfields: Aquatic Science, Molecular Biology, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/1cdb2111497e679086fbf3e13fb63b9ab3283bd5

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Citations in the corpus

Nutritional Value of Green Seaweed (Ulva Lactuca) for Broiler Chickens (2013, background): “Wong and Cheung (2001) evaluated the nutritional values of seaweed protein, they reported that seaweed protein concentrates were rich in leucine, valine and threonine but lacked cystine.”
Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Some authors reported that the in vitro protein digestibility of red seaweeds ( Hypnea charoides and Hypnea japonica ) was slightly higher than that of green seaweed ( Ulva lactuca ) (Wong & Cheung, 2001).”
Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast (2010, background): “…values of WRC are difficult to compare with each other, because they depend on the experimental conditions (temperature, pH, time, centrifugation) as well as on sample preparation and particle size, being the temperature the factor with major influence (Wong & Cheung, 2000; Carvalho et al., 2009).”
Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, unknown): “Similarly, phenolic compounds can react with amino acids to form insoluble compounds [65].”
Integrated seaweed cultivation on an abalone farm in South Africa (2008, background): “(Smith and Young 1954; Nisizawa et al. 1987; Simpson 1994; Castro-Gonzales et al. 1996; Simpson and Cook 1998; Wilkinson 2001; Wong and Cheung 2001) and has positive effects on abalone growth when used as a food source (Naidoo et al. 2006).”
Bioactive compounds in seaweed: functional food applications and legislation (2011, methodology): “Digestibility of U. lactuca protein concentrates was 86%, determined by a multi-enzyme method using different trypsins and peptidases (Wong and Cheung 2001c).”
Feeding ecology of the green sea turtle (Chelonia mydas) in the Galapagos Islands (2010, background): “Red algae are generally higher in protein and energy content, and digestibility than green algae (especially Ulva) (Wong & Cheung, 2001; Rubenstein & Wikelski, 2003), which suggest that green turtle diet in the Galapagos Islands may have less nutritional content compared with turtles in other…”