Abstract
The effects of different drying treatments (oven- andfreeze-drying) on protein extractability of three subtropical brownseaweeds, Sargassum hemiphyllum, S. henslowianum and S. patens, as well as in vitro protein digestibility and amino acid profileof their protein concentrates (PCs) were investigated. When comparedwith freeze-drying, oven-drying not only improved significantly (p <0.05, two-way ANOVA, Tukey-HSD) the protein extractability of thethree Sargassum species but also the protein quality (in vitroprotein digestibility) of their PCs. Therefore, oven-drying was found to bemore suitable for protein extraction of brown seaweeds. The relationshipsbetween the protein extractability and total phenolic content in seaweedsand between in vitro protein digestibility and total phenolic contentin PCs were also discussed.
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