Impact of stabilizing methods on the in vitro protein digestibility of Ulva fenestrata
Typ
Examensarbete för masterexamen
Master's Thesis
Master's Thesis
Program
Biotechnology (MPBIO), MSc
Publicerad
2024
Författare
Helgesson, Klara
Modellbyggare
Tidskriftstitel
ISSN
Volymtitel
Utgivare
Sammanfattning
The seaweed Ulva fenestrata has gained interest from a dietary perspective due to its promising protein content, well-balanced amino acid composition and high levels of vitamin B12. It is however highly perishable and needs to be stabilized quickly after harvesting. Rinsing is often employed before stabilizing. Existing studies have reported a low or moderate digestibility for crude seaweed proteins, but there is a lack of studies exploring how the digestibility U. fenestrata proteins is affected by stabilizing methods. Time and temperature are two critical factors decisive for whether the digestibility is improved or impaired during processing. In this thesis, the effect of a selection of stabilizing methods on the in vitro protein digestibility of U. fenestrata was studied. A modified INFOGEST 2.0 static in vitro digestibility protocol was used, including casein as a reference. It was concluded that the chosen stabilizing methods did not alter the protein digestibility, and can be used without compromising the nutritional quality of the seaweed proteins. Future prospects and method improvements were discussed.
Beskrivning
Ämne/nyckelord
Ulva fenestrata , static in vitro digestion , INFOGEST 2.0 , protein , degree of hydrolysis