Gözde Ova KAYKAÇ, Şükran CİRİK, A. Adem TEKİNAY

Yeşil Deniz alglerinden Ulva rigida (C. Agardh)' nın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi

Bu çalışmada yeşil deniz alglerinden Ulva rigida’nın mevsimsel olarak besin kompozisyonu (protein, yağ, kül, nem) ve aminoasit içeriklerinin belirlenmesi amaçlanmıştır. Çalışma materyali, İzmir Karşıyaka (Bostanlı) sahili boyunca mevsimsel olarak toplanmış ve tüm analizler üç tekerrürlü yürütülmüştür. Yapılan besin kompozisyonu ve aminoasit analizleri sonucunda, mevsimler arasında önemli farklılıklar tespit edilmiş olup kış mevsiminin protein değerleri ve buna bağlı olarak aminoasit içeriklerinde diğer mevsimlere oranla belirgin artışlar gözlenmiştir. En düşük protein miktarı ilkbahar mevsiminde (%7,64±0,22), en yüksek ise kış mevsiminde (%24,67± 0,37) tespit edilmiştir. Yağ yüzdelerinde de mevsimler arasında farklılıklar belirlenmiş olup sonbaharda artış (%1,20±0,32) görülmüştür. Çalışmada ayrıca esansiyel aminoasitlerinde içinde bulunduğu 18 aminoasit türü protein hidrolizi sonucu tespit edilmiştir. Aminoasitlerden triptofan asit hidrolizi sonucu yıkıma uğradığından dolayı saptanamamıştır. Ulva rigida’da diğer aminoasitlere oranla aspartik asit ve glutamik asit miktarları yüksek seviyede bulunmuştur. Alglerin özellikle tat ve aromalarının oluşumunda önemli rol oynayan bu iki aminoasidin miktarları mevsimler arasında da önemli farklılıklar göstermiştir.

Anahtar Kelimeler:

uçucu amino asitler, besin maddesi içeriği, mevsimsel değişimler, besin değeri

The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C. Agardh)

The seasonal variation of proximate composition and amino acid contents of a green algae Ulva rigida (C. Agardh). Experiment material was collected seasonaly along the coast of İzmir (Karşıyaka) in Aegean Sea. All analyses were carried on triplicate. According to the results, significant differences were observed in nutrient content and amino acid composition among seasons. Protein and most amino acid values were noticeably increased in winter (p<0,05). The lowest protein level was determined in spring (%7,64±0,22), whereas the highest was in winter (%24,67± 0,37). The crude fat content also showed differences among seasons, the highest values was found in autumn (%1,20±0,32). 18 of common amino acids including most essansial amino acids have been determined in protein hydrolysate of Ulva rigida. Triptophan was not detected because of acid hydrolysate. Significant variations were observed in amino acid composition among seasons. Comparing with other amino acids, aspartic acid and glutamic acid which are the responsible of seaweed taste were found major components in Ulva rigida in all seasons. These amino acids differed significantly among seasons.

Keywords:

essential amino acids, nutrient content, seasonal variation, nutritive value,

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