Show simple item record

dc.contributor.authorBleakley, Stephen
dc.contributor.authorHayes, Maria
dc.date.accessioned2017-08-31T11:20:47Z
dc.date.available2017-08-31T11:20:47Z
dc.date.issued26/04/2017
dc.identifier.citationBleakley, S.; Hayes, M. Algal Proteins: Extraction, Application, and Challenges Concerning Production. Foods 2017, 6, 33.en_GB
dc.identifier.urihttp://hdl.handle.net/11019/1513
dc.descriptionStephen Bleakley is in receipt of a Teagasc Walsh Fellowship (Grant No. 2016073). This work forms part of the BioAlgae project funded by the Teagasc (Grant No. NFNY6889-142).
dc.descriptionpeer-revieweden_GB
dc.description.abstractPopulation growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. Algae do not compete with traditional food crops for space and resources. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed. Moreover, existing protein enrichment methods used in the dairy industry and the potential of these methods to generate high value ingredients from algae, such as bioactive peptides and functional ingredients are discussed. Applications of algae in human nutrition, animal feed, and aquaculture are examineden_GB
dc.language.isoenen_GB
dc.publisherMDPIen_GB
dc.relation.ispartofseriesFoods;vol 6
dc.subjectseaweeden_GB
dc.subjectmicroalgaeen_GB
dc.subjectpeptidesen_GB
dc.subjectphycobiliproteinsen_GB
dc.subjectbiorefineryen_GB
dc.subjectbioavailabilityen_GB
dc.subjectextraction methodsen_GB
dc.subjectlegislationen_GB
dc.titleAlgal Proteins: Extraction, Application, and Challenges Concerning Productionen_GB
dc.typeArticleen_GB
dc.identifier.rmisNFBY-0103-6794
dc.identifier.doihttp://dx.doi.org/10.3390/foods6050033
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
refterms.dateFOA2018-01-12T09:01:49Z


Files in this item

Thumbnail
Name:
foods-06-00033.pdf
Size:
1022.Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record