{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,3]],"date-time":"2026-11-03T20:11:46Z","timestamp":1793736706710,"version":"4.6.1"},"reference-count":35,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2003,9,23]],"date-time":"2003-09-23T00:00:00Z","timestamp":1064275200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nahrung"],"published-print":{"date-parts":[[2003,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:italic>Palmaria palmata<\/jats:italic> (dulse) is an edible red alga constituting a potential protein source in human diet. However, previous studies showed that the digestibility of dulse proteins is bad because of the cell\u2010wall encapsulating cytoplasmic proteins and the presence of fibers. The water\u2010soluble xylan, present in high proportions in dulse, could be involved to explain the weak digestibility of proteins. To limit the influence of fibers and to improve the nutritional quality of these proteins, we have treated dulse by physical processes or by fermentation by moulds. After a 30 min predigestion by pepsin followed by a 6 h digestion into a cell dialysis containing porcine pancreatin, the corrected<jats:italic>in vitro<\/jats:italic> digestibility of crude dulse was very low (about 1.5% after correction by digestibility blank). The<jats:italic>in vitro<\/jats:italic> protein digestibility was estimated to 58% of that of casein for dulse samples obtained after washing in demineralized water and grinding in liquid nitrogen. The<jats:italic>in vitro<\/jats:italic> protein digestibility of fermented samples was 45%\u201365% of that of casein. After physical treatment, the digestibility improvement was related to the elimination of soluble molecules such as xylan and mineral salts. The improvement observed after fermentations seemed due to the degradation of insoluble fibers.<\/jats:p>","DOI":"10.1002\/food.200390078","type":"journal-article","created":{"date-parts":[[2003,9,23]],"date-time":"2003-09-23T22:09:34Z","timestamp":1064354974000},"page":"339-344","source":"Crossref","is-referenced-by-count":67,"title":["Improvement of the digestibility of the proteins of the red alga <i>Palmaria palmata<\/i> by physical processes and fermentation"],"prefix":"10.1002","volume":"47","author":[{"given":"Olivier","family":"Marrion","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Annie","family":"Schwertz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jo\u00ebl","family":"Fleurence","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean Louis","family":"Gu\u00e9ant","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian","family":"Villaume","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2003,9,23]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF00027735"},{"key":"e_1_2_1_3_2","unstructured":"Indegarrd M. 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