In:
International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 17, No. 2 ( 2021-02-24), p. 111-120
Abstract:
This study explored the effects of four drying methods, namely vacuum freeze-drying (VFD), hot-air drying (HD), microwave drying (MD) and shade drying (SD) on the sensory quality, amino acids composition, phycobiliproteins structure and rehydration rate of Porphyra haitanensis . It showed that VFD dried P. haitanensis had the highest protein (35.44 ± 0.87%), polysaccharide (18.91 ± 0.64%), umami amino acids (484.67 ± 5.03 mg/100 g, dry weight) and essential amino acids (9.89 ± 0.27 g/100 g, dry weight) than another three dried products. Drying affected secondary structure of phycobiliproteins, and the phycobiliproteins from VFD laver contained the most α -helix structure and the least random coil. In addition, VFD processed laver was rich in water-soluble polysaccharides and hydrophilic amino acids, which resulted in its quick rehydration and high-water absorption capacity. The results showed that VFD was suitable for producing high-quality P. haitanensis with excellent flavor and high contents of nutritional compounds.
Type of Medium:
Online Resource
ISSN:
1556-3758
,
2194-5764
DOI:
10.1515/ijfe-2020-0081
Language:
English
Publisher:
Walter de Gruyter GmbH
Publication Date:
2021
detail.hit.zdb_id:
2207267-6
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