Micro-algae as a source of protein

Jan 2, 2007Biotechnology advances

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Circadian Biology on OpenScience ↗PubMed ↗DOI ↗

Abstract

Micro-algae proteins are of high quality and comparable to conventional vegetable proteins.

Analyses and nutritional studies indicate that algal proteins may meet dietary needs effectively.
High production costs and technical challenges hinder the integration of algal protein into food products.
Currently, micro-algal preparations are primarily available as health foods, cosmetics, or animal feed.

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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.

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Micro-algae as a source of protein

Abstract

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