藍藻タンパク質の抽出とその栄養価

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書誌事項

タイトル別名
  • Protein Concentrate from the Blue-Green Algae, Its Nutritive Value
  • ランソウ タンパクシツ ノ チュウシュツ ト ソノ エイヨウカ

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説明

Studies reported here were undertaken to determine the feasibility of producing the protein concentrate for human food from Nostoc muscorum, a blue-green alga.<BR>The protein content of the cells, grown as an aerated culture in a chemically defined medium of inorganic salts, was found significantly high; crude protein amounted to 67.1% on dry basis.<BR>Various extractants and conditions were evaluated for effectiveness in solubilizing, recovering and decolorizing the protein of the cells. The results obtained revealed that the ethanol soaking and sonication followed by the 0.4% alkali extraction was most effective, although an alkali extraction alone showed a high solubilization. Protein concentrates were prepared by isoionic precipitation at pH 4.2 from extracts and following lyophilyzation. As compared to the provisional amino acid pattern reported by FAO/WHO in 1973, the cells and protein concentrates were found to be slightly low in lysine content, which was the first limiting amino acid in both cases. The amino acid scores of the cells and protein concentrates were 77 and 79. Available lysine content of the cells and protein concentrates was determined to be about 95% of total lysine content.<BR>In vitro digestion test by pepsin and trypsin revealed that the digestibility was relatively high, 74.4% in the cells and 86.8% in the protein concentrates.

収録刊行物

  • 栄養と食糧

    栄養と食糧 30 (1), 23-28, 1977

    公益社団法人 日本栄養・食糧学会

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