Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-23 DOI:10.1016/j.foodchem.2025.143572

Xueqian Li , Kuiyou Wang , Fengyu Bai , Peng Ge , Mingqian Tan

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引用次数: 0

Abstract

Algal protein emerges as a promising alternative to traditional crop and animal proteins due to its environmental sustainability, nutritional profile, and versatility in food applications. Additionally, its bioactivity and nutritional value make it a novel ingredient across industries such as medicine, agriculture, and animal feed. This review comprehensively examines the structural-functional properties of algal amino acids, peptides, and proteins, emphasizing their roles in enhancing nutritional and technological characteristics in food systems. Advanced protein pre-treatment, extraction, and enrichment methods are analyzed to improve efficiency and scalability. The potential of algal proteins in food additives, medicinal uses, and meat protein alternatives is highlighted, in addition to the challenges they face in food applications. With continuous improvements in extraction technology, species selection, and production scalability, algal protein is poised to integrate into mainstream food systems, offering innovative solutions for food nutrition security and environmental sustainability.

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藻蛋白：结构功能、先进提取技术及在食品营养安全中的应用挑战

藻类蛋白因其环境可持续性、营养特征和食品应用的多功能性而成为传统作物和动物蛋白的有前途的替代品。此外，它的生物活性和营养价值使其成为医药、农业和动物饲料等行业的新成分。本文综述了藻类氨基酸、多肽和蛋白质的结构功能特性，强调了它们在提高食品系统营养和技术特性方面的作用。分析了先进的蛋白质预处理、提取和富集方法，以提高效率和可扩展性。除了在食品应用中面临的挑战外，还强调了藻类蛋白在食品添加剂、医药用途和肉类蛋白替代品方面的潜力。随着提取技术、物种选择和生产规模的不断改进，藻类蛋白正准备融入主流食品系统，为食品营养安全和环境可持续性提供创新的解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.