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<p>Red seaweed is gaining attention as a sustainable protein source, but its use is mostly confined to hydrocolloidal extraction. Traditional protein extraction techniques for red seaweed face challenges, including reduced yields and prolonged processing times. Ironically, there has been no systematic optimization of ultrasound conditions specifically to improve protein recovery from red seaweed. Consequently, this study sought to fill these research gaps by optimizing the ultrasound-assisted protein extraction conditions for <i>Gracilaria corticata</i> (GC), followed by an analysis of its physicochemical and functional properties. The optimum protein extraction conditions were found to be 60&#xa0;min ultrasound time, 30&#xa0;°C ultrasound temperature, 80% ultrasound amplitude, and a 1:50 solid: liquid ratio (w/v). The protein yield from the ultrasound-assisted protein extract (UAPE) was 25.86%, compared to 13.88% obtained using the conventional method, underscoring the efficiency of ultrasound in extracting proteins from GC. Further, UAPE was found to contain 65.93% protein, 39.93&#xa0;g/100g essential amino acids, 76.43&#xa0;mg/100g iron, and 74.58% in vitro protein digestibility. The SDS-PAGE pattern of UAPE revealed the presence of α, β, and γ sub-units of R-phycoerythrin, whereas α-helix and β-sheet were identified as the secondary structures. Furthermore, UAPE unveiled moderate DPPH, ABTS, pancreatic lipase inhibition (IC<sub>50</sub>: 0.57–3.70&#xa0;mg/mL, respectively), and FRAP (EC<sub>50</sub>: 3.21&#xa0;mg/mL) activities in vitro, warranting in vivo investigation for physiological validation. UAPE demonstrated good techno-functional properties, including protein solubility (95.36%), emulsion activity index (39.67–63.90&#xa0;m²/g), emulsion stability index (13.71–30.5&#xa0;min), foam expansion (201.67-293.33%), and foam stability (143.33-236.66%), across neutral to alkaline pH, highlighting its potential as a functional protein ingredient in the food industry.</p>

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Ultrasound-assisted Protein Extraction from Red Seaweed (Gracilaria corticata): Optimization and Characterization

  • 期刊论文

  • 发表日期：

    2026年7月25日

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  • Chandini Inumala,
  • Ramdas Mashnaji Kudre,
  • Tanaji G. Kudre

摘要

Red seaweed is gaining attention as a sustainable protein source, but its use is mostly confined to hydrocolloidal extraction. Traditional protein extraction techniques for red seaweed face challenges, including reduced yields and prolonged processing times. Ironically, there has been no systematic optimization of ultrasound conditions specifically to improve protein recovery from red seaweed. Consequently, this study sought to fill these research gaps by optimizing the ultrasound-assisted protein extraction conditions for Gracilaria corticata (GC), followed by an analysis of its physicochemical and functional properties. The optimum protein extraction conditions were found to be 60 min ultrasound time, 30 °C ultrasound temperature, 80% ultrasound amplitude, and a 1:50 solid: liquid ratio (w/v). The protein yield from the ultrasound-assisted protein extract (UAPE) was 25.86%, compared to 13.88% obtained using the conventional method, underscoring the efficiency of ultrasound in extracting proteins from GC. Further, UAPE was found to contain 65.93% protein, 39.93 g/100g essential amino acids, 76.43 mg/100g iron, and 74.58% in vitro protein digestibility. The SDS-PAGE pattern of UAPE revealed the presence of α, β, and γ sub-units of R-phycoerythrin, whereas α-helix and β-sheet were identified as the secondary structures. Furthermore, UAPE unveiled moderate DPPH, ABTS, pancreatic lipase inhibition (IC50: 0.57–3.70 mg/mL, respectively), and FRAP (EC50: 3.21 mg/mL) activities in vitro, warranting in vivo investigation for physiological validation. UAPE demonstrated good techno-functional properties, including protein solubility (95.36%), emulsion activity index (39.67–63.90 m²/g), emulsion stability index (13.71–30.5 min), foam expansion (201.67-293.33%), and foam stability (143.33-236.66%), across neutral to alkaline pH, highlighting its potential as a functional protein ingredient in the food industry.