Wu Shaozong, Menut Paul, Miao Song, Turchiuli Christelle
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France.
Guangdong Provincial Key Laboratory of Food Quality and Safety, National-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou, P. R. China.
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70264. doi: 10.1111/1541-4337.70264.
Protein deficiency and environmental deterioration are pressing and complex issues in traditional agriculture system. Algae, which can grow without the need of land and with minimal water, offer a rich source of protein. Recently, large-scale algae cultivation and advanced extraction techniques have been developed, positioning algae protein as a promising alternative to traditional animal proteins in various food categories. This review explores the global development of algae protein in the food industry, emphasizing its potential in association with animal protein or as a substitute for animal protein in foods. It highlights the importance of algae protein extraction and quality in food structuring and nutrition. Algae protein can be tailored to create a wide range of food products, though its properties are not fully understood and depend on cultivation conditions and extraction methods. Currently, the utilization of algae protein can be achieved through the use of entire biomass or of protein concentrates, which may contain a variety of proteins and non-protein components. Despite the challenges associated with non-purified algae protein, the field is advancing toward efficiently extracting protein from the algae matrix and incorporating it into new food matrices. This progress makes the application of algae protein in "blue foods" increasingly promising. However, like plant proteins, algae protein faces the dual challenges of sustainability and functionality.
蛋白质缺乏和环境恶化是传统农业系统中紧迫而复杂的问题。藻类无需土地且只需极少的水就能生长，是丰富的蛋白质来源。最近，大规模藻类养殖和先进提取技术已得到发展，使藻类蛋白成为各类食品中传统动物蛋白的一个有前景的替代品。本综述探讨了藻类蛋白在食品工业中的全球发展情况，强调了其与动物蛋白结合或作为食品中动物蛋白替代品的潜力。它突出了藻类蛋白提取和质量在食品结构和营养方面的重要性。尽管藻类蛋白的特性尚未完全了解且取决于培养条件和提取方法，但可以对其进行调整以制造出各种各样的食品。目前，藻类蛋白的利用可以通过使用整个生物质或蛋白质浓缩物来实现，这些可能含有多种蛋白质和非蛋白质成分。尽管与未纯化的藻类蛋白相关存在挑战，但该领域正朝着从藻类基质中高效提取蛋白质并将其纳入新的食品基质的方向发展。这一进展使藻类蛋白在“蓝色食品”中的应用越来越有前景。然而，与植物蛋白一样，藻类蛋白面临着可持续性和功能性的双重挑战。
