Nutritional Value Evaluation and Method Analysis of Three Algae Powder Proteins Based on Statistics and Nutrition

• Published in: Shipin gongye ke-ji Vol. 43; no. 17; pp. 322 - 329
• Main Authors: Xingyan LI, Yan WANG, Ruixia ZHANG, Xiaoqin CAO, Juan MA, Guanghong LUO, Yang JIAO
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.09.2022
• Subjects: algae powder protein; amino acid ratio coefficient method; fuzzy recognition method; principal component analysis method
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021110369

The nutritional value of Chlorella, Spirulina platensis and Dunaliella salina powder proteins in the cold and arid regions of the silk road was analyzed by principal component analysis, fuzzy recognition method, amino acid content ratio method and amino acid ratio coefficient method, and four analysis methods were compared. The results showed that the protein content of Chlorella, Spirulina platensis and Dunaliella salina in the cold and arid regions of the silk road was significantly different (P<0.05). The highest protein content of Chlorella powder was 70.77 g/100 g·DW, and all contained 17 amino acids, including 7 essential amino acids except tryptophan. The mass fraction of essential amino acids in total amino acids was close to FAO/WHO amino acid pattern spectrum. The closeness degree of three algae powder proteins were 0.879, 0.982 and 0.906, respectively. The first limiting amino acid was methionine; the amino acid ratio coefficients from high to low were Chlorella (82.89)>Spirulina platensis (81.78)>