Abstract
Protein concentrates (PCs) were extracted from three edible green seaweed species of Enteromorpha (E. compressa, E. linza, and E. tubulosa) and were studied for their functional properties with respect to salt and pH. The protein content in the PC was found to be 60.35 ± 2.0, 53.83 ± 0.70, and 33.36 ± 1.04% in E. compressa, E. tubulosa, and E. linza respectively. The minimum nitrogen solubility was observed at pH 4.0 in all three PCs. The water-holding and oil-holding capacities in the three PCs ranged from 1.22 ± 0.06 to 1.53 ± 0.07 ml H2O/g PC and from 1.05 ± 0.07 to 1.34 ± 0.10 ml oil/g PC respectively. Foaming capacity and stability were found to be pH-specific. They varied significantly with pH and NaCl concentration (P < 0.05). The inexpensive source of protein concentrate from Enteromorpha species could be incorporated into value-added food products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
