Studies on the functional properties of water extracts of the brown seaweeds Sirophysalis trinodis and Polycladia myrica

Studies on the functional properties of water extracts of the brown seaweeds Sirophysalis... The functional properties of water extracts of Sirophysalis trinodis and Polycladia myrica were evaluated. Extracts contain 2.54 ± 0.21 and 2.40 ± 0.14% proteins, respectively. The maximum nitrogen solubility was observed at pH 2 in the presence of water. The fat absorption capacity of S. trinodis (2.26 ± 0.22 g oil g−1 sample) and P. myrica (2.65 ± 0.11 g oil g−1 sample) extracts was high, but the water holding capacity was low. The emulsifying capacity of extracts was not good because of the low amount of protein. The addition of 0.5 M NaCl to the extract showed the maximum emulsion stability at pH 2. Measurement of foam stability also showed that water extracts were affected by the time and pH. Differential scanning calorimetric (DSC) analysis revealed thermal transitions at about 183.45 and 180.76 °C, respectively, for S. trinodis and P. myrica. Unlike brown seaweed medicinal effects, the results showed that their water extract could not be a replacement for other vegetable extracts. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Applied Phycology Springer Journals

Studies on the functional properties of water extracts of the brown seaweeds Sirophysalis trinodis and Polycladia myrica

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Publisher
Springer Netherlands
Copyright
Copyright © 2017 by Springer Science+Business Media B.V., part of Springer Nature
Subject
Life Sciences; Plant Sciences; Freshwater & Marine Ecology; Plant Physiology; Ecology
ISSN
0921-8971
eISSN
1573-5176
D.O.I.
10.1007/s10811-017-1361-6
Publisher site
See Article on Publisher Site

Abstract

The functional properties of water extracts of Sirophysalis trinodis and Polycladia myrica were evaluated. Extracts contain 2.54 ± 0.21 and 2.40 ± 0.14% proteins, respectively. The maximum nitrogen solubility was observed at pH 2 in the presence of water. The fat absorption capacity of S. trinodis (2.26 ± 0.22 g oil g−1 sample) and P. myrica (2.65 ± 0.11 g oil g−1 sample) extracts was high, but the water holding capacity was low. The emulsifying capacity of extracts was not good because of the low amount of protein. The addition of 0.5 M NaCl to the extract showed the maximum emulsion stability at pH 2. Measurement of foam stability also showed that water extracts were affected by the time and pH. Differential scanning calorimetric (DSC) analysis revealed thermal transitions at about 183.45 and 180.76 °C, respectively, for S. trinodis and P. myrica. Unlike brown seaweed medicinal effects, the results showed that their water extract could not be a replacement for other vegetable extracts.

Journal

Journal of Applied PhycologySpringer Journals

Published: Dec 16, 2017

References

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