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In vitro digestibility of different commercial edible algae products

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dc.title In vitro digestibility of different commercial edible algae products en Machů, Ludmila Mišurcová, Ladislava Samek, Dušan Hrabě, Jan Fišera, Miroslav
dc.relation.ispartof Journal of Aquatic Food Product Technology
dc.identifier.issn 1049-8850 OCLC, Ulrich, Sherpa/RoMEO, JCR 2014
utb.relation.volume 23
utb.relation.issue 5
dc.citation.spage 423
dc.citation.epage 435
dc.type article
dc.language.iso en
dc.publisher Taylor and Francis Inc.
dc.identifier.doi 10.1080/10498850.2012.721873
dc.subject seaweed en
dc.subject algae en
dc.subject digestibility en
dc.subject Daisy incubator en
dc.subject pepsin en
dc.subject pancreatin en
dc.subject Kjeldahl method en
dc.description.abstract Digestibility is an important factor in determining the level of nutritive factors utilization. Determination of in vitro digestibility in a Daisy incubator and assessment of protein digestibility using Kjeldahl method of algal food products after pepsin, pancreatin, and combined hydrolysis of both enzymes was described. The influence of different hydrolysis times on algal digestibility was investigated in brown seaweeds, red seaweeds, and green alga. The highest digestibility values were generally determined in red seaweeds after 24 h of combined hydrolysis by pepsin and pancreatin. Direct dependence between digestion time and digestion efficiency was verified and statistically proven. en
utb.faculty Faculty of Technology
utb.identifier.obdid 43872042
utb.identifier.scopus 2-s2.0-84905752787
utb.identifier.wok 000340454300002
utb.identifier.coden JAFPE
utb.source j-wok 2014-11-19T09:24:06Z 2014-11-19T09:24:06Z
dc.description.sponsorship Tomas Bata University in Zlin [IGA/22/FT/11/D, SVV-IGA/FT/2012/038/D]; [MSM 70883521011]
utb.contributor.internalauthor Machů, Ludmila
utb.contributor.internalauthor Mišurcová, Ladislava
utb.contributor.internalauthor Samek, Dušan
utb.contributor.internalauthor Hrabě, Jan
utb.contributor.internalauthor Fišera, Miroslav
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