Estimation of Quantity of Protein in Dried Laver, Porphyra spp. Based on Bound Water.

Ishihara, Yoshimi; Saitô, Hiroshi; Mori, Namiko; Takano, Jiro

doi:10.2331/suisan.64.854

Cited by 9 publications

(9 citation statements)

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“…Ishihara et al . found that the major grade of nori is not applicable beyond a production site, 16 and the present results show close agreement with this.…”

Section: Discussionsupporting

confidence: 88%

“…A strong correlation between total protein content and the quality of nori has been reported, 13 and has been used for quality evaluation of nori 16,18 . It seems that total protein content is a primary index for the quality of nori.…”

Section: Discussionmentioning

confidence: 94%

“…Total protein content is known to be highly correlated with the quality of nori 13,16,18 . It seems that total protein content is a primary index for the quality of nori.…”

Section: Resultsmentioning

confidence: 99%

“…There are many reports describing the relationships between the quality and components of nori 8,13–20 . Glycerol galactoside has been reported to be contained in low‐quality nori 8,9 .…”

Section: Introductionmentioning

confidence: 99%

“…There are many reports describing the relationships between the quality and components of nori. 8,[13][14][15][16][17][18][19][20] Glycerol galactoside has been reported to be contained in low-quality nori. 8,9 However, these reports analyzed only limited sample numbers.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between quality parameters and content of glycerol galactoside and porphyra-334 in dried laver nori Porphyra yezoensis

et al. 2008

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Glycerol galactoside (GG; floridoside + isofloridoside) and porphyra-334 (P-334) are contained in nori (Susabinori Porphyra yezoensis and Asakusanori Porphyra tenera). Glycerol galactoside has been found to have bifidogenic growth stimulator activity and P-334 is known to have ultraviolet-absorbing activity in the UVA region of sunlight. These substances have, respectively, potential for application to pre-biotic foods and in cosmetics as a sunscreen. In the present study, to investigate the relationships between GG and P-334 contents and the quality of nori, we measured the GG and P-334 contents with other components (total protein, chlorophyll-a, b-carotene and phycobillins) that are related to the quality of nori samples produced from different production areas and with different qualities. We found that the GG content was closely negatively correlated with the contents of other components, whereas P-334 was positively correlated with the other components. From these results, it is suggested that low-quality nori is a potential source of GG, and as a source for P-334, scraps of nori produced during nori processing should be suitable.

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“…Ishihara et al . found that the major grade of nori is not applicable beyond a production site, 16 and the present results show close agreement with this.…”

Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 94%

“…Total protein content is known to be highly correlated with the quality of nori 13,16,18 . It seems that total protein content is a primary index for the quality of nori.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%