1、Rapid and accurate determination of protein content in North Atlantic

Seaweeds contain substances which interfere with common protein estimation methods however. The present study compares the Lowry and BCA protein assays and protein determination by N-ratios to more novel spectroscopic methods.

2、The protein content of seaweeds: a universal nitrogen

Almost 95 % of studies on seaweeds determined protein either by direct extraction procedures (42 % of all studies) or by applying an indirect nitrogen-to-protein conversion factor of 6.25 (52 % of all studies), with the latter as the most widely used method in the last 6 years.

3、Rapid and accurate determination of protein content in North Atlantic

Seaweeds contain substances which interfere with common protein estimation methods however. The present study compares the Lowry and BCA protein assays and protein determination by N-ratios to more novel spectroscopic methods.

4、Different Extraction Procedures and Assessment of Proteins from Five

This study investigated three green methods to extract protein from the dried powders of five seaweed species: Sargassum sp., Padina sp., Gracilariopsis longissima, Gracilaria edulis, and Ulva lactuca.

Extraction of Protein from Four Different Seaweeds Using Three

Three treatments were applied individually to the macroalgal species: (I) high-pressure processing (HPP); (II) laboratory autoclave processing and (III) a classical sonication and salting out method. The protein, ash and lipid contents of the resulting extracts were estimated.

The protein content of seaweeds: a universal nitrogen

Almost 95 % of studies on seaweeds determined protein either by direct extraction pro-cedures (42 % of all studies) or by applying an indirect nitrogen-to-protein conversion factor of 6.25 (52 % of all studies), with the latter as the most widely used method in the last 6 years.

Cultivation of seaweeds in food production process waters: Evaluation

Here, we demonstrate a simple and sustainable strategy to answer the increasing world demand for food rich in plant-based proteins by connecting food production process waters with seaweed cultivation.

Different Extraction Procedures and Assessment of Proteins from Five

Extraction was done using water, alkaline condition (pH 12), and ultrasonication, and proteins were precipitated at pH 2. The proteins obtained from the most common protein extraction...

Phenotyping technology for assessing protein content in seaweed by

Determining seaweed protein concentration and the associated phenotype is critical for food industries that require precise tools to moderate concentration fluctuations and attenuate risks.

Seaweed Proteins: Properties, Extraction, Challenges, and Prospects

Various extraction methods, including chemical, enzymatic, mechanical, and green technologies, are assessed for their effectiveness across different seaweed species.

There are various methods for assessing seaweed fish protein. The following are some common approaches:

1. Nutritional Composition Analysis: By analyzing the nutritional components of seaweed fish protein, its contents of proteins, fats, carbohydrates, vitamins, and minerals can be determined. Common analytical methods include High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), and Mass Spectrometry (MS). These techniques accurately measure the nutritional content of seaweed fish protein, providing consumers with precise nutritional information.

2. Amino Acid Analysis: Analyzing the amino acid profile of seaweed fish protein reveals its composition and ratios. Common methods include amino acid analyzers and automated amino acid analyzers. These tools rapidly and precisely determine the types, quantities, and proportions of amino acids in seaweed fish protein, offering detailed insights into its amino acid profile.

3. Fatty Acid Analysis: Evaluating the fatty acid composition of seaweed fish protein involves identifying its fatty acid types and ratios. Gas Chromatography (GC) and Mass Spectrometry (MS) are frequently used. These methods accurately quantify fatty acids, providing consumers with comprehensive fatty acid information.

4. Antioxidant Activity Assay: Measuring the antioxidant capacity of seaweed fish protein assesses its ability to scavenge free radicals. Common methods include DPPH Radical Scavenging Test, ABTS Radical Scavenging Test, and FRAP (Ferric Reducing Antioxidant Power) assay. These evaluate the antioxidant potential of seaweed fish protein, highlighting its health benefits.

5. Immune Regulation Evaluation: Testing the impact of seaweed fish protein on animal immune systems reveals its immunomodulatory effects. Methods such as cytokine release assays, lymphocyte proliferation tests, and antibody production assays are used. These assess how seaweed fish protein regulates immune function, informing consumers about its potential immune-supportive properties.

6. Bioavailability Evaluation: By studying the absorption, distribution, metabolism, and excretion of seaweed fish protein in animals, its bioavailability is determined. Techniques like radiolabeling, isotopic tracing, and in vivo pharmacokinetic studies are employed. These methods evaluate how the protein is processed within the body, providing insights into its bioavailability.

7. Safety Evaluation: Assessing toxicological responses to seaweed fish protein in animals ensures its safety. Acute, chronic, and subchronic toxicity tests are standard procedures. These evaluate potential adverse effects, reassuring consumers about its safety.

8. Sensory Evaluation: Sensory tests analyze the taste, smell, and appearance of seaweed fish protein. Methods include taste testing, odor assessment, and visual inspection. These evaluate the product’s sensory qualities, reflecting its overall quality.

9. Stability Evaluation: Testing the stability of seaweed fish protein under different conditions determines its shelf life and storage requirements. Accelerated stability tests and long-term stability studies are commonly used. These assess how the protein holds up over time, guiding storage recommendations.

10. Functional Evaluation: Functional assays explore potential health benefits of seaweed fish protein. Examples include lipid-lowering, blood glucose reduction, and antitumor tests. These evaluate its physiological effects, informing consumers about its health-promoting properties.

Each method provides distinct insights, enabling comprehensive evaluation of seaweed fish protein’s nutritional, functional, and safety attributes.