Laver has a unique flavor and nutritional value, and its medicinal value is recorded in the Compendium of Materia Medica. The edible and medicinal history of laver has been thousands of years. Recent studies have also shown that laver has great potential for development and utilization in functional foods, pharmaceuticals, and cosmetics.
It is understood that in 2013 articles published in the journal of fisheries science "the streak laver and the altar laver comparative study of protein composition and biological activity, the streak laver and the altar laver as test material, adopt the method of ultrasonic-assisted extraction of protein, and analyses the influence of two kinds of proteins in the laver hydroxyl free radicals and diphenyl generation of bitter acyl free radical scavenging activities, Their total reducing power was also determined. In addition, the researchers also used polyacrylamide gel electrophoresis analysis to compare the protein composition and molecular weight of Porphyra and Porphyra.
From the results of the study, we found that the protein content of Porphyra is higher than that of altar Porphyra, more than 30% of the protein content of Porphyra will affect the value of Porphyra. The results of polyacrylamide gel electrophoresis showed that the protein composition of Porphyra from the two regions was the same, while the protein composition of Porphyra from the three regions was significantly different. At the same time, the protein composition and molecular weight of Porphyra from the two regions were also significantly different. In terms of scavenging hydroxyl radical, the protein scavenging activity of Porphyra was higher than that of Porphyra.
Through the study on the difference in protein nutrition between Porphyra and Porphyra, to develop Porphyra food with different functions and select appropriate raw materials of Porphyra, it is of great significance to improve the utilization value of natural Porphyra and make full use of its protein resources.