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Algal Proteins: Extraction, Application, and Challenges Concerning Production.

Stephen Bleakley1,2, Maria Hayes3

  • 1Food Biosciences Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland. Stephen.Bleakley@teagasc.ie.

Foods (Basel, Switzerland)
|April 27, 2017
PubMed
Summary

Algae offer a sustainable alternative protein source, addressing global food security challenges. This review explores algae

Keywords:
bioavailabilitybiorefineryextraction methodslegislationmicroalgaepeptidesphycobiliproteinsseaweed

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Area of Science:

  • Food Science
  • Marine Biology
  • Biotechnology

Background:

  • Growing global population and limited resources necessitate novel protein sources.
  • Macroalgae and microalgae are under-exploited resources that do not compete with traditional agriculture.
  • Algae present a viable alternative for protein production.

Purpose of the Study:

  • To review the characteristics of edible algae as a protein source.
  • To discuss protein extraction and enrichment methods for algae.
  • To examine applications of algae in human nutrition, animal feed, and aquaculture.

Main Methods:

  • Literature review of scientific publications on algae protein.
  • Analysis of protein quality, amino acid composition, and digestibility of various algae species.
  • Evaluation of protein extraction techniques (enzymatic, physical, chemical, novel methods).
  • Assessment of protein enrichment methods and their application to algae.

Main Results:

  • Algae possess significant protein content and favorable amino acid profiles.
  • Various extraction methods show potential for efficient protein isolation.
  • Algae-derived proteins can be processed into bioactive peptides and functional ingredients.
  • Algae have diverse applications in food, feed, and aquaculture.

Conclusions:

  • Algae are a promising sustainable protein source for diverse applications.
  • Further research into extraction and enrichment can optimize algae protein utilization.
  • Algae contribute to food security and resource sustainability.