Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, Brazil.
Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil.
Crit Rev Food Sci Nutr. 2021;61(12):1976-2002. doi: 10.1080/10408398.2020.1768046. Epub 2020 May 28.
Many countries have been experienced an increase in protein consumption due to the population growth and adoption of protein-rich dietaries. Unfortunately, conventional-based protein agroindustry is associated with environmental impacts that might aggravate as the humankind increase. Thus, it is important to screen for novel protein sources that are environmentally friendly. Microalgae farming is a promising alternative to couple the anthropic emissions with the production of food and feed. Some microalgae show protein contents two times higher than conventional protein sources. The use of whole microalgae biomass as a protein source in food and feed is simple and well-established. Conversely, the production of microalgae protein supplements and isolates requires the development of feasible and robust processes able to fractionate the microalgae biomass in different value-added products. Since most of the proteins are inside the microalgae cells, several techniques of disruption have been proposed to increase the efficiency to extract them. After the disruption of the microalgae cells, the proteins can be extracted, concentrated, isolated or purified allowing the development of different products. This critical review addresses the current state of the production of microalgae proteins for multifarious applications, and possibilities to concatenate the production of proteins and advanced biofuels.
由于人口增长和高蛋白饮食的普及，许多国家的蛋白质摄入量都有所增加。不幸的是，传统的蛋白质农业与环境影响有关，随着人类数量的增加，这些环境影响可能会加剧。因此，筛选环保的新型蛋白质来源非常重要。微藻养殖是一种很有前途的替代方法，可以将人为排放与食品和饲料的生产结合起来。一些微藻的蛋白质含量是传统蛋白质来源的两倍。将整个微藻生物质用作食品和饲料中的蛋白质来源既简单又成熟。相反，微藻蛋白补充剂和分离物的生产需要开发可行且强大的工艺，以便将微藻生物质分离为不同的高附加值产品。由于大多数蛋白质都在微藻细胞内，因此已经提出了几种细胞破碎技术来提高提取效率。在微藻细胞被破坏后，可以提取、浓缩、分离或纯化蛋白质，从而开发出不同的产品。这篇评论文章讨论了目前用于多种应用的微藻蛋白生产的现状，以及将蛋白质和先进生物燃料生产相结合的可能性。
