Protein extraction from microalgae residue and nutritional assessment.

Area of Science:

• Biotechnology
• Food Science
• Nutritional Science

Background:

• Microalgae are a sustainable resource for protein extraction.
• Algal residues often remain underutilized after primary processing.
• Investigating efficient protein extraction from these residues is crucial for food security.

Purpose of the Study:

• To optimize protein extraction from Scenedesmus dimorphus algal residues.
• To evaluate the nutritional quality of the extracted proteins.
• To determine the feasibility of using algal residues as a human protein source.

Main Methods:

• Determined the isoelectric point of algae residue protein.
• Employed orthogonal experiments to optimize extraction parameters (pH, liquid-to-solid ratio, temperature, time).
• Assessed protein extraction rate, amino acid profile, anti-nutritional factors, and digestibility.

Main Results:

• Optimal extraction conditions identified: pH 12, 40 mL/g ratio, 45°C, 140 min.
• Achieved a maximum protein extraction rate of 40.13%.
• Extracted proteins contained 44.3% essential amino acids, with reduced anti-nutritional factors and enhanced digestibility compared to algal powder.

Conclusions:

• Algal residues from Scenedesmus dimorphus are a promising source of high-quality protein.
• Optimized extraction significantly improves protein yield and nutritional value.
• This process supports the sustainable utilization of microalgae biomass for human nutrition.