Evaluation of protein in vitro digestibility of Palmaria palmata and Gracilaria verrucosa

• Published in: Journal of applied phycology Vol. 17; no. 2; pp. 99 - 102
• Main Authors: MARRION, Olivier, FLEURENCE, Joël, SCHWERTZ, Annie, GUEANT, Jean-Louis, MAMELOUK, Lillia, KSOURI, Jamel, VILLAUME, Christian
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01-03-2005
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Gracilaria verrucosa; Marine; Palmaria palmata; Rhodophyta; Rhodophyta; polysaccharides; Palmaria palmata; Algae; Plant fiber; In vitro; Protein; Edible alga; Gracilaria verrucosa; Florideophyceae; Polysaccharide; Thallophyta; Digestibility; protein in vitro digestibility
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-005-5154-y

Palmaria palmata and Gracilaria verrucosa are edible red seaweeds and potential protein sources for human or animal nutrition, so studies were conducted on their in vitro protein digestibility. After 30 min predigestion by pepsin followed by 6 h digestion into a cell dialysis containing porcine pancreatin, the in vitro protein digestibility of P. palmata and G. verrucosa, expressed in regard to casein digestibility, was 4.9% and 42.1%, respectively. The level of protein digestibility seems to be related to the amount of soluble fibre, which was 45.3% and 30.5%, respectively.