Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

• A seaweed protein extract (SPE) from Gigartina sp. was obtained in pilot-scale SPE displayed low aq. solubility but good nutritional quality Proteomics revealed to be rich particularly phycobiliproteins Predicted emulsifier peptides were validated by modelling is a promising source of natural emulsifiers Seaweeds attract substantial interest as novel sources sustainable food protein, they are established industrial hydrocolloids with reasonable content. In this study, we investigate the composition and sp . The (<2%), pH-dependent, aqueous likely due harsh conditions employed during extraction. Solubility improved using alkaline buffering detergent addition facilitate proteomic characterization quantitative LC-MS/MS. analysis that dominated proteins related light harvest (44%), where phycoerythrin most abundant (28%). Based on subcellular localization, extraction method evaluated for release cellular protein. essential amino acids (36-41%) branched chain (22-24%), thereby potential Using bioinformatic prediction structural modelling, found contained amphiphilic properties required stabilize an oil/water interface, high probability being potent emulsifiers. could serve candidate sustainable, nutritious possibility further processing into hydrolysates strong emulsifying use ingredients.