Review
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MACROALGAE AS ALTERNATIVE PROTEIN SOURCES AND EXTRACTION OF MACROALGAL PROTEIN: A REVIEW STUDY

Year 2024, Volume: 49 Issue: 6, 1175 - 1189

Eda Şensu , Aysun Yücetepe , Beraat Özçelik

https://doi.org/10.15237/gida.GD24093

Abstract

ncreased population, decrease in arable land and water supplies, and the detrimental environmental impact of husbandry have prompted research into alternate protein sources. Macroalgae, rich in bioactive chemicals, are gaining popularity due to their potential health advantages. Macroalgae have a significant advantage over terrestrial plants in that they can be cultivated without needing arable land. In addition, macroalgae are significantly rich in protein and amino acid content compared to other plant and animal proteins. However, traditional methods used for protein extraction from macroalgae present disadvantages due to high energy and water consumption and low extraction efficiency, which limits the usability of macroalgal proteins. At this point, protein extraction from macroalgae requires low-cost, innovative, and sustainable technology. This review indicates the properties of macroalgae and their potential for use based on their protein quality, amino acid composition and digestibility. Also, new methods such as enzymatic, pulsed electric field, ultrasound, high pressure, and sub-critic water extraction for extracting proteins from macroalgae were discussed.

Keywords

Macroalgae seaweed protein extraction novel technologies

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ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI

Year 2024, Volume: 49 Issue: 6, 1175 - 1189

Eda Şensu , Aysun Yücetepe , Beraat Özçelik

https://doi.org/10.15237/gida.GD24093

Abstract

Nüfus artışı, ekilebilir arazi ve su kaynaklarının giderek azalması ve hayvancılığın olumsuz çevresel etkisi alternatif protein kaynaklarını bulma konusunda araştırma yapmayı gerekli kılmaktadır. Biyoaktif bileşenler açısından zengin olan makroalgler potansiyel sağlık yararları nedeni ile ilgi çekmektedir. Makroalgler, ekilebilir araziye ihtiyaç duymadan yetiştirilebilmeleri nedeni ile karasal bitkilere göre önemli bir avantaja sahiptir. Ayrıca, makroalgler diğer bitkisel ve hayvansal kaynaklı proteinlere kıyasla protein ve amino asit içeriği açısından önemli ölçüde zengindir. Ancak, makroalglerden protein ekstraksiyonu için kullanılan geleneksel yöntemler yüksek enerji ve su tüketiminin yanı sıra düşük ekstraksiyon verimi nedeniyle dezavantajlar sunmaktadır ve bu da makroalgal proteinlerin kullanılabilirliğini sınırlamaktadır. Bu noktada, makroalglerden proteinlerin ekstraksiyonu için düşük maliyetli, yeni ve sürdürülebilir teknolojilere ihtiyaç duyulmaktadır. Bu derleme çalışmasında, öncelikle makroalglerin özellikleri, protein kalitesi, amino asit bileşimi ve sindirilebilirliğine dayalı olarak kullanım potansiyelleri açıklanmıştır. Ayrıca, makroalglerden proteinlerin ekstraksiyonu için enzimatik, darbeli elektrik alan, ultrases, mikrodalga, yüksek basınç ve sub-kritik akışkan ekstraksiyon gibi yeni yöntemler tartışılmıştır.

Keywords

Makroalg deniz yosunu protein ekstraksiyon yeni teknolojiler

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Details

Primary Language Turkish
Subjects Food Properties, Food Engineering, Food Sustainability
Journal Section Articles
Authors

Eda Şensu 0000-0002-6240-8381

Aysun Yücetepe 0000-0002-3800-4774

Beraat Özçelik 0000-0002-1810-8154

Publication Date
Submission Date September 9, 2024
Acceptance Date November 29, 2024
Published in Issue Year 2024 Volume: 49 Issue: 6

Cite

APA Şensu, E., Yücetepe, A., & Özçelik, B. (n.d.). ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI. Gıda, 49(6), 1175-1189. https://doi.org/10.15237/gida.GD24093
AMA Şensu E, Yücetepe A, Özçelik B. ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI. The Journal of Food. 49(6):1175-1189. doi:10.15237/gida.GD24093
Chicago Şensu, Eda, Aysun Yücetepe, and Beraat Özçelik. “ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI”. Gıda 49, no. 6 n.d.: 1175-89. https://doi.org/10.15237/gida.GD24093.
EndNote Şensu E, Yücetepe A, Özçelik B ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI. Gıda 49 6 1175–1189.
IEEE E. Şensu, A. Yücetepe, and B. Özçelik, “ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI”, The Journal of Food, vol. 49, no. 6, pp. 1175–1189, doi: 10.15237/gida.GD24093.
ISNAD Şensu, Eda et al. “ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI”. Gıda 49/6 (n.d.), 1175-1189. https://doi.org/10.15237/gida.GD24093.
JAMA Şensu E, Yücetepe A, Özçelik B. ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI. The Journal of Food.;49:1175–1189.
MLA Şensu, Eda et al. “ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI”. Gıda, vol. 49, no. 6, pp. 1175-89, doi:10.15237/gida.GD24093.
Vancouver Şensu E, Yücetepe A, Özçelik B. ALTERNATİF PROTEİN KAYNAĞI OLARAK MAKROALGLER VE MAKROALGAL PROTEİNLERİN EKSTRAKSİYONU: BİR DERLEME ÇALIŞMASI. The Journal of Food. 49(6):1175-89.
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