Abstract：
:In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (g·16 g(-1)N), respectively. In dependence on daily algal intakes, the highest participation in recommended daily intakes (RDI; related to adult, body weight of 70 kg) of all EAAs was observed in freshwater micro-algal products, especially from Spirulina genus where contribution ranged from 12.6% (Lys, SB) to 38.8% (Thr, S). Generally, Lys was the lowest contributor to RDIs in almost all algal samples except Chlorella pyrenoidosa (C) and Palmaria palmata (D), where Ile and Leu, respectively, were established. Interestingly, the contents of sulfur AAs of both products of the Spirulina genus covered 74.5% (S) and 73.8% (SB) of their RDI. Finally, products from brown seaweeds showed the lowest contributions to the RDIs of all EAAs.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mišurcová L,Buňka F,Vávra Ambrožová J,Machů L,Samek D,Kráčmar Sdoi
10.1016/j.foodchem.2013.11.040subject
Has Abstractpub_date
2014-05-15 00:00:00pages
120-5eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01664-6journal_volume
151pub_type
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