The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C. Agardh)
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Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Univ, Fac Fisheries
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Experiment material was collected seasonaly along the coast of Izmir (Karsiyaka) in Aegean Sea. All analyses were carried on triplicate. According to the results, significant differences were observed in nutrient content and amino acid composition among seasons. Protein and most amino acid values were noticeably increased in winter (p<0,05). The lowest protein level was determined in spring (% 7,64 +/- 0,22), whereas the highest was in winter (% 24,67 +/- 0,37). The crude fat content also showed differences among seasons, the highest values was found in autumn (% 1,20 +/- 0,32). 18 of common amino acids including most essansial amino acids have been determined in protein hydrolysate of Ulva rigida. Triptophan was not detected because of acid hydrolysate. Significant variations were observed in amino acid composition among seasons. Comparing with other amino acids, aspartic acid and glutamic acid which are the responsible of seaweed taste were found major components in Ulva rigida in all seasons. These amino acids differed significantly among seasons.
Açıklama
Anahtar Kelimeler
Ulva rigida, Amino acid, Essansial amino acids, nutrient content, Green seaweed
Kaynak
Su Urunleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
25
Sayı
1
