FDBusiness.com

Seaweed – An Alternative Protein Source

 Breaking News
  • New Head For Arla Foods UK Arla Foods, the leading European dairy co-operative, has announced the departure of its UK Managing Director, Tomas Pietrangeli, who is leaving the company to become CEO of Danish retail group Dagrofa. Pietrangeli will be replaced by Ash Amirahmadi, who is currently SVP – Sales for Arla Foods in the UK. Tomas Pietrangeli will leave on 30 June [...]...
  • HKScan Invests in its Kristianstad Plant in Sweden HKScan, the Nordic meat and food group, is investing close to €7 million in its Kristianstad plant in Sweden. This is one of the steps in HKScan’s strategic development of the entire value chain, from farm to fork. The investment further modernizes Sweden’s largest pig slaughterhouse and strengthens thereby further HKScan’s operational footprint. “HKScan’s investment increases [...]...
  • Craft Beer Revolution is Here to Stay Royal DSM, a global science-based company active in health, nutrition, and materials, has published a new report in its Global Insights Series which indicates the consumer demand for craft beer is not likely to slow down anytime soon. The report, which surveyed 3,300 consumers in seven countries in the Europe and US, shows that 4 [...]...
  • DeutscheBack Reduces Acrylamide in Bakery Products With Innovase ASP DP, DeutscheBack now offers manufacturers of bakery products an enzyme system that prevents the formation of acrylamide in baked goods such as biscuits, wafers, bread and rolls. A simple dosing makes the new solution easier for bakers to use than enzyme concentrates and enables adherence to the statutory tolerances for acrylamide without [...]...
  • AllinAll Ingredients Officially Opens New €5 Million Facility in Dublin An Taoiseach Leo Varadkar, TD (pictured above left), has officially opened AllinAll Ingredient’s new state-of-the-art manufacturing and Research and Development facility in Rosemount, Dublin. The company, which has been in the food industry for over 20 years, develops and manufactures ingredients, sauces and blends for the processed food market. Its R&D lead team have developed [...]...

Seaweed – An Alternative Protein Source

Seaweed – An Alternative Protein Source
October 16
15:33 2012

Researchers at Teagasc ((the Irish Agriculture and Food Development Authority) are looking to seaweed for proteins with health benefits for use as functional foods. Historically, edible seaweeds were consumed by coastal communities across the world and today seaweed is a habitual diet in many countries, particularly inAsia. Indeed, whole seaweeds have been successfully added to foods in recent times, ranging from sausages and cheese to pizza bases and frozen-meat products.

Researchers have previously shown that protein-rich red seaweeds such as Palmaria palmata (common name Dulse) and Porphyra (common name Sleabhac or Laver) species may potentially be used in the development of low-cost, highly nutritive diets that may compete with current protein crop sources such as soya bean. For example, the protein content of Dulse varies from between 9-25% depending on the season of collection and harvesting. The highest percentage protein per gram of dried whole seaweed is normally found in P. palmata collected during the winter season (October – January). Valuable amino acids such as leucine, valine and methionine are well represented in Dulse. In Porphyra species, the amino acid profile is similar to those reported for leguminous plants such as peas or beans.

Today, cardiovascular disease (CVD) accounts for more than 4.3 million deaths each year and high blood pressure is a main cause of CVD. In addition to its use as a protein source, the researchers have found that some of these seaweed proteins may have health benefits beyond those of basic human nutrition – for use in functional foods.

Bioactive peptides are food-derived peptides that exert a physiological, ‘hormone-like’, beneficial health effect. Proteins and peptides from food sources such as dairy, eggs, meat and fish are well documented as agents capable of reducing high blood pressure and are thought to be able to prevent CVD.

ACE-I inhibitors are commonly used as therapy in reducing high blood pressure. Food-derived peptides may act as inhibitors of important enzymes such as Angiotensin I converting enzyme (ACE-I) and renin.

The researchers found a renin-inhibitory peptide in the seaweed Palmaria palmata. This is significant as renin-inhibitory peptides have not been identified from seaweed species before.

These renin inhibitory peptides are currently being assessed in bread products for human consumption. Research work at Teagasc will also assess the effects of the P. palmata protein hydrolysates on the technical and sensory attributes of bakery products, in particular bread.

“Currently, analysis of a P. palmata bread product is underway and the effects of the hydrolysate on the moisture content, ash, crude fat, fibre and protein content have been assessed. The effects of the seaweed protein on the colour and texture profile of the bread are also being carried out,” says researcher Dr Maria Hayes at Teagasc Food Research Centre, Ashtown. “It is also possible that protein isolated from P. palmata as part of this study could be used for technical purposes in food manufacture, for example in the manufacture of reduced fat products.”

CAPTION:

The researchers found a renin-inhibitory peptide in the seaweed Palmaria palmata (common name Dulse).

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 25, 2018Packaged., The 7th Global Summit
  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
AEC v1.0.4

Jobs: New Product Development

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements