Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida

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 acid except aspartic acid and cysteine. High temperature, pCO2, and nitrate also increased 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 future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties in Ulva species.

Data and Resources

This dataset has no data

Cite this as

Gao, Guang, Clare, Anthony S, Chatzidimitriou, Eleni, Rose, Craig, Caldwell, Gary S (2018). Dataset: Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida. https://doi.org/10.1594/PANGAEA.892891

DOI retrieved: 2018

Additional Info

Field Value
Imported on November 30, 2024
Last update November 30, 2024
License CC-BY-3.0
Source https://doi.org/10.1594/PANGAEA.892891
Author Gao, Guang
Given Name Guang
Family Name Gao
More Authors
Clare, Anthony S
Chatzidimitriou, Eleni
Rose, Craig
Caldwell, Gary S
Source Creation 2018
Publication Year 2018
Resource Type text/tab-separated-values - filename: Gao-etal_2018_FC
Subject Areas
Name: BiologicalClassification

Name: Chemistry

Related Identifiers
Title: Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida
Identifier: https://doi.org/10.1016/j.foodchem.2018.03.040
Type: DOI
Relation: IsSupplementTo
Year: 2018
Source: Food Chemistry
Authors: Gao Guang , Clare Anthony S , Chatzidimitriou Eleni , Rose Craig , Caldwell Gary S .

Title: seacarb: seawater carbonate chemistry with R. R package version 3.1
Identifier: https://cran.r-project.org/package=seacarb
Type: DOI
Relation: References
Year: 2016
Authors: Gattuso Jean-Pierre , Epitalon Jean-Marie , Lavigne Héloïse , Orr James C , Gentili Bernard , Proye Aurélien , Soetaert Karline , Rae James .