Reference : Chemical composition and functional properties of Ulva lactuca seaweed collected in T...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/103257
Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia
English
Yaich, H. [> >]
Garna, H. [> >]
Besbes, S. [> >]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Attia, H. [> >]
15-Oct-2011
Food Chemistry
Elsevier Science
128
4
895-901
Yes (verified by ORBi)
National
0308-8146
Oxford
United Kingdom
[en] Seaweed; Ulva lactuca; ; Chemical composition; ; Functional properties
[en] The chemical composition and some functional properties of the dried "Ulva lactuca" algae, collected from the littoral between the Taboulba and Sayada area, were determined. The dried "U. lactuca" algae were investigated for their soluble, insoluble and total dietary fibre content, mineral amount, amino acid and fatty acid profiles, swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC). Results showed that "U. lactuca" alga powder was characterised by a high content of fibres (54.0%), minerals (19.6%), proteins (8.5%) and lipids (7.9%). The neutral fibres contain hemicellulose (20.6%), cellulose (9.0%) and lignin (1.7%). The proteinic fraction analysis indicated the presence of essential amino acids, which represent 42.0% of the total amino acids. The fatty acids profile was dominated by the palmitic acid, which represents about 60.0% of the total fatty acids, followed by oleic acid (16.0%). The study of the functional properties proved that SWC, WHC and OHC of this alga varied with temperatures and that were comparable to those of some commercial fibre rich products. (C) 2011 Elsevier Ltd. All rights reserved.
Researchers
http://hdl.handle.net/2268/103257
10.1016/j.foodchem.2011.03.114

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