Hite soybean (33.8 protein). Denis et al. (24) reported that the composition of Grateloupia turuturu, edible red seaweed in France, was 18.5 ash, 22.9 total protein, and two.six total lipid. Red seaweed, specially laver (Porphyra tenera), posTable 1. Concentration of moisture, ash, crude lipid, and crude protein in laver ( )sesses a high amount of protein, as significantly as 47.five (25). Differences in proximate composition may possibly be attributed to things such as climate, temperature, pH, geographical variations, species, and season (22,26). Color analysis Table 2 shows the color parameters in the different species of lavers. P. tenera had larger lightness (L) values but not significantly unique compared to P. haitanensis (P0.05). P. tenera had decrease redness (a) than P. haitanensis. No previously reported color analysis outcomes for laver exist and consequently no information with which to compare our information. The colour differences we found may possibly be traits of laver, or be representative of their chemical composition. Amino acid analysis The quantitative measurement of amino acids was performed working with an Agilent 1100 method. The amino acid composition of laver is presented in Table 3. P. tenera and P. haitanensis were superior sources of amino acids including taurine, alanine, and glutamic acid. P. tenera contained 13 distinctive amino acids, and was particularly rich in asparagine, isoleucine, luecine, and GABA. P. haitanensis contained high amounts of threonine, serine, asparagine, and alanine. Both P. tenera and P. haitanensis contained 141.98 and 171.37 mg of Cathepsin L Inhibitor Storage & Stability aspartic acid in 100 g DW, respectively. The high levels of those amino acids are responsible for the unique flavor from the seaweed (27). All lavers also contained alanine (936.281218.71 mg/100 gTable two. Colour parameters of lavers Sample Lightness, L Redness, a Yellowness, bP. tenera40.ten?.75 0.36?.07 1.66?.P. haitanensis37.02?.38 0.44?.11 1.47?.Data are imply D of 4 separate experiments. Table three. Concentration (mg/100 g) of amino acids in laverP. teneraTaurine Aspartic acid Threonine Serine Asparagine Glutamic acid Glycine Alanine Citrulline Valine Isoleucine Leucine -aminobutyric acid 979.04?7.41 141.98?.63 31.80?.02 20.02?.56 22.37?.25 843.35?4.55 22.06?.38 936.28?2.33 77.80?.58 33.48?.55 46.67?.08 27.92?.30 31.34?.P. haitanensis646.55?2.51 171.37?.02 86.43?.36 44.81?.87 86.55?.54 277.45?0.54 26.11?.81 1,218.71?five.64 71.32?.25 – 49.88?.97 33.22?.65 -P. teneraMoisture Ash Crude lipid Crude protein three.66?.25 9.07?.29 2.25?.29 36.88?.P. haitanensis6.74?.51 8.78?.12 1.96?.4 32.16?.Information are mean D from three separate experiments. The values marked with an asterisk indicate important differences with other treatment (P 0.05).Information are mean D of 4 separate experiments. The values marked with an asterisk indicate considerable variations with other remedy (P 0.05).Hwang et al.DW) and glycine (22.0626.11 mg/100 g DW). Seaweeds containing these compounds have a sweet flavor (28). Taurine was probably the most abundant amino acid in red algae, specifically Porphyra species. The P. tenera and P. haitanensis contained high levels of taurine, 975.04 mg and 645.55 mg in 100 g DW, respectively. Dawczynski et al. (8) detected substantially higher levels of taurine in Porphyra sp. from Korea and Japan amounting to four g/16 g CYP2 Inhibitor site nitrogen in comparison with Porphyra sp. collected from China (2.4 g/16 g nitrogen) or brown algae varieties (0.10.six g/16 g nitrogen). Taurine can be a cost-free amino acid that may be identified in most tissues, with particularl.
