Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi

Edible green marine macroalgae, especially species of Ulva, can accumulate starch up to 30% of their dry weight; however, its physicochemical, functional, and digestibility properties are still unknown. In this study, we characterized molecular mass distribution, amylose-amylopectin ratio, crystallinity, hydration capacity, viscoelastic and pasting properties, and the digestibility of starch extracted from Ulva ohnoi and compared it to rice and potato starches.