<i>Euglena gracilis</i> Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties.

However, within the pH range of 7.0–12.0, the free sulfhydryl groups in EGP exhibited a decreasing trend as the pH increased, which can be attributed to their propensity to form disulfide bonds when exposed to a polar environment for an extended period, leading to a reduction in SH clusters [ 46 ].

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The investigation into the structural characteristics and functional properties of microalgin is highly significant for its potential application in the food industry as an alternative source of protein.

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