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Iodine identification in major edible seaweed Kappaphycus alvarezii and establishment of an iodine reduction method for its protein extract for utilization as a protein source.
Sato, Kazuma; Karakawa, Sachise; Tanaka, Masato; Yamazaki, Shunsuke; Kokubun, Norimoto; Tsuji, Yuichiro; Doi, Hidetaka.
Afiliación
  • Sato K; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: kazuma.sato.rj5@asv.ajinomoto.com.
  • Karakawa S; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: sachise.karakawa.tn3@asv.ajinomoto.com.
  • Tanaka M; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: masato.tanaka03.tq9@asv.ajinomoto.com.
  • Yamazaki S; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: shunsuke.yamazaki.nr9@asv.ajinomoto.com.
  • Kokubun N; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: norimoto.kokubun.hg5@asv.ajinomoto.com.
  • Tsuji Y; Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc. 1-1, Suzuki-Cho, Kawasaki-Ku, Kawasaki-shi, Kanagawa 210-8681, Japan. Electronic address: yuichiro.tsuji.q38@asv.ajinomoto.com.
  • Doi H; Green Business Development Dept. Corporate Division, Ajinomoto Co., Inc. 15-1, Kyobashi 1-chome, Chuo-ku, Tokyo 104-8315, Japan. Electronic address: hidetaka.doi.22c@asv.ajinomoto.com.
Food Chem ; 460(Pt 3): 140723, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39128366
ABSTRACT
Kappaphycus alvarezii is the most widely cultivated seaweed globally. The use of the protein contained in K. alvarezii as an alternative protein source seems to be an effective countermeasure against the protein crisis. Here, we identified the iodine chemical species in K. alvarezii and developed an iodine reduction method. We used various fractionation methods and showed that almost all the iodine in the K. alvarezii alkali extract is present as an iodinated protein, and reducing the amount of iodine per protein was difficult. Subsequently, an iodine reduction method was established to cleave the covalent bonds between the protein and iodine, and we could successfully reduce the amount of iodine per protein by approximately half.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Algas Marinas / Yodo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Algas Marinas / Yodo Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido