Ma S L, Sun S, Li T Z, Yan Y J, Wang Z K
Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, China.
Amway (Shanghai) Innovation & Science Co., Ltd, Shanghai, China.
Crit Rev Food Sci Nutr. 2024 Nov 26:1-24. doi: 10.1080/10408398.2024.2431208.
Economic growth and health awareness spotlight opportunities and challenges in the food industry, particularly with decreasing arable land, climate change, dwindling freshwater resources, and pollution affecting traditional protein sources. Microalgae have emerged as a promising alternative, with higher protein content, better nutritional quality, and greater environmental resilience compared to conventional crops. They offer a protein balance comparable to meat, making them a sustainable protein source with health benefits like antioxidants, cardiovascular support, and anti-inflammatory properties. Improving the protein content of microalgae through optimized cultivation techniques is crucial to fully realize its potential as a novel food source. While there are already microalgae-based food products in the market, challenges remain in utilizing microalgal protein for widespread food production, emphasizing the need for further research. This review article explores the impact of microalgae culture conditions on protein content, the physicochemical and nutritional characteristics of microalgal protein, the health advantages of microalgal proteins and their derivatives, as well as research on separating and purifying microalgal proteins and their derivatives. It also delves into the current opportunities and obstacles of microalgal proteins and their derivatives as food, highlighting the potential for investigating the link between microalgal protein food and human health.
经济增长和健康意识凸显了食品行业的机遇与挑战，尤其是在耕地减少、气候变化、淡水资源日益匮乏以及污染影响传统蛋白质来源的背景下。微藻已成为一种颇具前景的替代选择，与传统作物相比，其蛋白质含量更高、营养品质更佳且对环境的适应能力更强。它们提供了与肉类相当的蛋白质平衡，使其成为一种具有抗氧化、心血管支持和抗炎等健康益处的可持续蛋白质来源。通过优化培养技术提高微藻的蛋白质含量对于充分发挥其作为新型食物来源的潜力至关重要。虽然市场上已有基于微藻的食品，但在将微藻蛋白用于大规模食品生产方面仍存在挑战，这凸显了进一步开展研究的必要性。这篇综述文章探讨了微藻培养条件对蛋白质含量的影响、微藻蛋白的物理化学和营养特性、微藻蛋白及其衍生物的健康优势，以及微藻蛋白及其衍生物的分离和纯化研究。文章还深入探讨了微藻蛋白及其衍生物作为食品目前面临的机遇和障碍，强调了研究微藻蛋白食品与人类健康之间联系的潜力。
