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Microalgae as a Sustainable Protein Source: Key Issues Related to Their Production, Application, and the Way Forward

  • Published:2023-09-25 Issue: Volume: Page:
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Yang Shuailing,Xu Hui,Chen Jie-Hua,Liu Bin,Cheng Ka-Wing

Funder

Post-doctoral International Exchange Program-Introduction Project

Innovation Team Project of Universities in Guangdong Province

Shenzhen Science and Technology Innovation Program

Guangdong Province Zhujiang Talent Program

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference155 articles.

1. ‘t Lam, G. P., van der Kolk, J. A., Chordia, A., Vermuë, M. H., Olivieri, G., Eppink, M. H., & Wijffels, R. H. (2017). Mild and selective protein release of cell wall deficient microalgae with pulsed electric field. ACS Sustainable Chemistry & Engineering, 5(7), 6046–6053. https://doi.org/10.1021/acssuschemeng.7b00892

2. Acquah, C., Ekezie, F.-G., & Udenigwe, C. C. (2021). Potential applications of microalgae-derived proteins and peptides in the food industry. In L. Tomas & G. Acien (Eds.), Cultured microalgae for the food industry (pp. 97–126): Elsevier. https://doi.org/10.1016/B978-0-12-821080-2.00011-3

3. Acquah, C., Tibbetts, S. M., Pan, S., & Udenigwe, C. (2020). Nutritional quality and bioactive properties of proteins and peptides from microalgae. In Handbook of microalgae-based processes and products (pp. 493–531): Elsevier. https://doi.org/10.1016/B978-0-12-818536-0.00019-1

4. Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of lactobacilli proteinases for the manufacture of bioactive peptides: part II—downstream processes. Marine proteins and peptides: Biological activities and applications, 231–251. https://doi.org/10.1002/9781118375082.ch11

5. Amorim, M. L., Soares, J., Coimbra, J., Leite, M. O., Albino, L. F. T., & Martins, M. A. (2021). Microalgae proteins: Production, separation, isolation, quantification, and application in food and feed. Critical Reviews in Food Science and Nutrition, 61(12), 1976–2002. https://doi.org/10.1080/10408398.2020.1768046
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