Khalid Samran, Chaudhary Kashmala, Aziz Humera, Amin Sara, Sipra Hassan Mehmood, Ansar Sadia, Rasheed Husnain, Naeem Muhammad, Onyeaka Helen
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Department of Agricultural Sciences, College of Agriculture and Environmental Sciences, Government College University, Faisalabad, Pakistan.
Crit Rev Food Sci Nutr. 2024 Aug 3:1-17. doi: 10.1080/10408398.2024.2386448.
Microalgal, species are recognized for their high protein content, positioning them as a promising source of this macronutrient. , in particular, is noteworthy for its rich protein levels (70 g/100 g dw), which are higher than those of meat and legumes. Incorporating this microalgae into food can provide various benefits to human health due to its diverse chemical composition, encompassing high amount of protein and elevated levels of minerals, phenolics, essential fatty acids, and pigments. Conventional techniques employed for protein extraction from have several drawbacks, prompting the exploration of innovative extraction techniques (IETs) to overcome these limitations. Recent advancements in extraction methods include ultrasound-assisted extraction, microwave-assisted extraction, high-pressure-assisted extraction, supercritical fluid extraction, pulse-electric field assisted extraction, ionic liquids assisted extraction, and pressurized liquid extraction. These IETs have demonstrated efficiency in enhancing protein yield of high quality while maximizing biomass utilization. This comprehensive review delves into the mechanisms, applications, and drawbacks associated with implementing IETs in protein extraction from . Notably, these innovative methods offer advantages such as increased extractability, minimized protein denaturation, reduced solvent consumption, and lower energy consumption. However, safety considerations and the synergistic effects of combined extraction methods warrant further exploration and investigation of their underlying mechanisms.
微藻物种因其高蛋白含量而受到认可，使其成为这种宏量营养素的一个有前景的来源。特别是，[具体微藻名称未给出]因其丰富的蛋白质含量（70克/100克干重）而值得注意，这高于肉类和豆类。由于其多样的化学成分，包括大量蛋白质以及高水平的矿物质、酚类、必需脂肪酸和色素，将这种微藻纳入食品可为人类健康带来各种益处。用于从[具体微藻名称未给出]中提取蛋白质的传统技术有几个缺点，这促使人们探索创新提取技术（IETs）以克服这些限制。提取方法的最新进展包括超声辅助提取、微波辅助提取、高压辅助提取、超临界流体提取、脉冲电场辅助提取、离子液体辅助提取和加压液体提取。这些IETs已证明在提高高质量蛋白质产量同时最大化生物质利用方面具有效率。这篇全面的综述深入探讨了与在从[具体微藻名称未给出]中提取蛋白质时实施IETs相关的机制、应用和缺点。值得注意的是，这些创新方法具有诸如提高可提取性、最小化蛋白质变性、减少溶剂消耗和降低能源消耗等优点。然而，安全考虑以及联合提取方法的协同效应需要对其潜在机制进行进一步探索和研究。
