Micro-algae as a source of protein

About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called “protein gap”. Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventiona...

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Bibliographic Details
Published in:Biotechnology advances 2007-03, Vol.25 (2), p.207-210
Main Author: Becker, E.W.
Format: Article
Language:English
Subjects:
Algal Proteins - chemistry
Animal Feed
Animals
Biological and medical sciences
Biotechnology
Eukaryota - chemistry
Food Supply
Fundamental and applied biological sciences. Psychology
Humans
Nutritive Value
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Summary:About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called “protein gap”. Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventional vegetable proteins. However, due to high production costs as well as technical difficulties to incorporate the algal material into palatable food preparations, the propagation of algal protein is still in its infancy. To date, the majority of micro-algal preparations are marketed as health food, as cosmetics or as animal feed.
ISSN:0734-9750
1873-1899
DOI:10.1016/j.biotechadv.2006.11.002