Protein Extraction and Isolation from Legumes and Algae: An Industry Primer

Abstract

Efficient extraction of alternative proteins is essential for advancing sustainable alternatives to animal-based sources, offering a promising pathway to reduce environmental burdens linked to animal agriculture. This review provides a critical evaluation of various extraction techniques applied to proteins sourced from legumes and algae. We systematically compare physical, chemical, and biological extraction and isolation techniques, evaluating their efficiency, yield, purity, and economic feasibility. While alkaline extraction coupled with isoelectric precipitation offers high-purity protein recovery, its resource-intensive nature presents challenges. Conversely, enzymatic hydrolysis, ultrafiltration, and fermentation preserve protein functionality and minimize chemical inputs, yet scalability remains a limiting factor. Hybrid extraction strategies have demonstrated potential in optimizing water and energy consumption, while byproduct valorization further contributes to sustainability. Moreover, the integration of artificial intelligence and machine learning is increasingly recognized as a transformative approach to refining extraction processes through predictive modeling and real-time optimization. Our review provides a comprehensive and timely analysis, offering valuable insights into the evolving landscape of sustainable protein production for both food and industrial applications.