Salt- and pH-induced functional changes in protein concentrate of edible green seaweed Enteromorpha species

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.