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February 19, 2026Journal of King Saud University - ScienceOpen Access

Characterization of protein extracted from the Omani seaweed- Hypnea bryoides

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Authors

HAHala Hilal Al-MawaliAAAhmed Ali Musalem Al-Alawi

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Overview

Demonstrates protein extraction from Hypnea bryoides, revealing functional properties for food applications.

Key Points

  • The aim is to extract protein from Hypnea bryoides and assess its functional and chemical properties.
  • Extracted protein using 0.3 M NaOH at pH 12.
  • Measured yield (31%) and purity (88.50 ± 0.71%).
  • Evaluated oil-holding and water-holding capacities, foaming capacity, solubility, and emulsifying stability at various pH levels.
  • Assessed in vitro digestibility (62.62 ± 3.29%).
  • Conducted molecular analysis to assess secondary structures.
  • Protein exhibited higher oil-holding capacity (13.56 ± 0.26 g oil/g protein) than water-holding capacity (9.61 ± 0.15 g water/g protein).
  • The highest foaming stability was found at pH 4, while emulsifying capacity peaked at pH 8 and 10.
  • β-sheet structures were identified as the primary secondary structural component of the protein.
  • Essential amino acids represented 35.08% of the total profile, with methionine + cysteine identified as limiting.

Cite This Study

Al-Mawali et al. (2026) studied this question.

synapsesocial.com/papers/6996a8c7ecb39a600b3efe58https://doi.org/10.25259/jksus_1044_2025
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