Chan Pei Teng, Matanjun Patricia
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
Food Chem. 2017 Apr 15;221:302-310. doi: 10.1016/j.foodchem.2016.10.066. Epub 2016 Oct 17.
A study on the proximate composition, minerals, vitamins, carotenoids, amino acids, fatty acids profiles and some physicochemical properties of freeze dried Gracilaria changii was conducted. It was discovered that this seaweed was high in dietary fibre (64.74±0.82%), low in fat (0.30±0.02%) and Na/K ratio (0.12±0.02). The total amino acid content was 91.90±7.70% mainly essential amino acids (55.87±2.15mgg) which were comparable to FAO/WHO requirements. The fatty acid profiles were dominated by the polyunsaturated fatty acids particularly docosahexaenoic (48.36±6.76%) which led to low ω6/ω3, atherogenic, and thrombogenic index. The physicochemical properties of this seaweed namely the water holding and the swelling capacity were comparable to some commercial fibre rich products. This study suggested that G. changii could be potentially used as ingredients to improve nutritive value and texture of functional foods for human consumption.
对冻干的细基江蓠的近似成分、矿物质、维生素、类胡萝卜素、氨基酸、脂肪酸谱以及一些理化性质进行了研究。结果发现，这种海藻膳食纤维含量高（64.74±0.82%），脂肪含量低（0.30±0.02%），钠/钾比低（0.12±0.02）。总氨基酸含量为91.90±7.70%，主要是必需氨基酸（55.87±2.15毫克/克），与粮农组织/世界卫生组织的要求相当。脂肪酸谱以多不饱和脂肪酸为主，尤其是二十二碳六烯酸（48.36±6.76%），这导致ω6/ω3、致动脉粥样硬化指数和血栓形成指数较低。这种海藻的理化性质，即持水能力和膨胀能力，与一些富含商业纤维的产品相当。这项研究表明，细基江蓠有可能用作改善人类食用功能性食品营养价值和质地的成分。
