Effects of different growth patterns on nutritional quality of Nostoc commune
<b>Objective:</b> Replacing wild resources with artificially cultivated <i>Nostoc commune</i> to protect the natural environment. <b>Methods:</b> Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation an...
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230727 |
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| author | XIE Jie-fei WANG Chao DENG Zhong-yang |
| author_facet | XIE Jie-fei WANG Chao DENG Zhong-yang |
| author_sort | XIE Jie-fei |
| collection | DOAJ |
| description | <b>Objective:</b> Replacing wild resources with artificially cultivated <i>Nostoc commune</i> to protect the natural environment. <b>Methods:</b> Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild <i>N. commune</i>, while using outdoor cultivation of <i>Nostoc sphaeroides</i> as a control in the above three aspects. <b>Results:</b> The ratio of dry weight to wet weight of wild <i>N. commune</i> was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor <i>N. commune</i> were the lowest, which were 0.19% and 24.45%, respectively. The allophycocyanin and protein contents of wild <i>N. commune</i> were the lowest, which were 0.33% and 20.33% respectively. The chlorophyll and phycocyanin contents of indoor <i>N. commune</i> were the highest, which were 0.82% and 2.75%, respectively. At the same time, the sensory evaluation results showed that there was no significant difference in the taste of <i>N. commune</i> among the different growth patterns （<i>P</i>＜0.05）. <b>Conclusion:</b> Artificial cultivated <i>N. commune</i> can completely replace wild resources for consumption and further processing of products. |
| format | Article |
| id | doaj-art-291c4fa35d744a2e870e737b63dd7ab4 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-291c4fa35d744a2e870e737b63dd7ab42025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-0139718018510.13652/j.spjx.1003.5788.2023.80040Effects of different growth patterns on nutritional quality of Nostoc communeXIE Jie-fei0WANG Chao1DENG Zhong-yang2 School of Biological Engineering and Food, Hubei University of Technology, Wuhan, Hubei 430068 , China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, Hubei 430068 , China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, Hubei 430068 , China <b>Objective:</b> Replacing wild resources with artificially cultivated <i>Nostoc commune</i> to protect the natural environment. <b>Methods:</b> Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild <i>N. commune</i>, while using outdoor cultivation of <i>Nostoc sphaeroides</i> as a control in the above three aspects. <b>Results:</b> The ratio of dry weight to wet weight of wild <i>N. commune</i> was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor <i>N. commune</i> were the lowest, which were 0.19% and 24.45%, respectively. The allophycocyanin and protein contents of wild <i>N. commune</i> were the lowest, which were 0.33% and 20.33% respectively. The chlorophyll and phycocyanin contents of indoor <i>N. commune</i> were the highest, which were 0.82% and 2.75%, respectively. At the same time, the sensory evaluation results showed that there was no significant difference in the taste of <i>N. commune</i> among the different growth patterns （<i>P</i>＜0.05）. <b>Conclusion:</b> Artificial cultivated <i>N. commune</i> can completely replace wild resources for consumption and further processing of products.http://www.ifoodmm.com/spyjxen/article/abstract/20230727 nostoc commune indoor cultivation outdoor cultivation wild biochemical composition sensory evaluation textural properties |
| spellingShingle | XIE Jie-fei WANG Chao DENG Zhong-yang Effects of different growth patterns on nutritional quality of Nostoc commune Shipin yu jixie nostoc commune indoor cultivation outdoor cultivation wild biochemical composition sensory evaluation textural properties |
| title | Effects of different growth patterns on nutritional quality of Nostoc commune |
| title_full | Effects of different growth patterns on nutritional quality of Nostoc commune |
| title_fullStr | Effects of different growth patterns on nutritional quality of Nostoc commune |
| title_full_unstemmed | Effects of different growth patterns on nutritional quality of Nostoc commune |
| title_short | Effects of different growth patterns on nutritional quality of Nostoc commune |
| title_sort | effects of different growth patterns on nutritional quality of nostoc commune |
| topic | nostoc commune indoor cultivation outdoor cultivation wild biochemical composition sensory evaluation textural properties |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230727 |
| work_keys_str_mv | AT xiejiefei effectsofdifferentgrowthpatternsonnutritionalqualityofnostoccommune AT wangchao effectsofdifferentgrowthpatternsonnutritionalqualityofnostoccommune AT dengzhongyang effectsofdifferentgrowthpatternsonnutritionalqualityofnostoccommune |