title: Seaweed proteins and amino acids as nutraceuticals.
abstract: Seaweeds demonstrate original and interesting nutritional characteristics. Protein concentration ranges from 5% to 47% of dry basic. Its value depends particularly on species and the environmental conditions. Seaweed protein is a source of all amino acids, especially glycine, alanine, arginine, proline, glutamic, and aspartic acids. In algae, essential amino acids (EAAs) represent almost a half of total amino acids and their protein profile is close to the profile of egg protein. In case of non-EAAs, all three groups (green, brown, and red seaweeds) contain the similar amount. Red seaweed seems to be a good source of protein because its value reaches 47%. The issue of protein malnutrition supports the trend to find a new and cheap alternative source of protein. Algae could play an important role in the above-mentioned challenge because of relatively high content of nitrogen compounds. Algae may be used in the industry as a source of ingredients with high nutritional quality.
authors: Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic. cerna@ft.utb.cz
authors: Monika
authors: M
authors: Černá
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D019587:Dietary Supplements / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D009753:Nutritive Value; D012624:Seaweed / Q000737:chemistry*
chemical_list: D000596:Amino Acids