Microalgae proteins: production, separation, isolation, quantification, and application in food and feed

Area of Science:

• Biotechnology
• Sustainable Agriculture
• Food Science

Background:

• Increasing global protein consumption strains conventional agriculture.
• Conventional protein production has significant environmental drawbacks.
• Microalgae present a sustainable alternative for food and feed production.

Purpose of the Study:

• To review current microalgae protein production methods.
• To explore the potential of microalgae as a novel protein source.
• To assess the integration of microalgae protein and biofuel production.

Main Methods:

• Literature review of microalgae protein extraction techniques.
• Analysis of microalgae biomass fractionation for value-added products.
• Evaluation of cell disruption methods for protein release.

Main Results:

• Microalgae possess high protein content, exceeding conventional sources.
• Whole microalgae biomass is a viable food and feed ingredient.
• Advanced processing is needed for microalgae protein isolates and supplements.

Conclusions:

• Microalgae protein production is a promising strategy for sustainable food and feed.
• Efficient cell disruption and fractionation are key to unlocking microalgae's potential.
• Co-production of proteins and biofuels from microalgae warrants further investigation.