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Lookup NU author(s): Guang Gao, Professor Tony Clare, Eleni Chatzidimitriou, Dr Craig Rose, Dr Gary Caldwell
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18 °C), pH (7.95, 7.55, corresponding to low and high pCO2), and nitrate conditions (6 μmol L−1, 150 μmol L−1), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acids except aspartic acid and cysteine. High temperature, pCO2, and nitrate also increased the content of most fatty acids. The combination of high temperature, pCO2, and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that the future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties of Ulva species.
Author(s): Gao G, Clare AS, Chatzidimitriou E, Rose C, Caldwell GS
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Year: 2018
Volume: 258
Pages: 71-78
Print publication date: 30/08/2018
Online publication date: 12/03/2018
Acceptance date: 10/03/2018
Date deposited: 22/05/2018
ISSN (print): 0308-8146
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodchem.2018.03.040
DOI: 10.1016/j.foodchem.2018.03.040
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