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Rae Secioria
Ghifra Institute
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Materials Engineering of Microalgae-Derived Protein Ingredients: Processing-Structure-Property-Performance Relationships, Scale-Up, and Economic Considerations Nuraini Desty Nurmasari; Rae Secioria; Afrilia Fahrina; Muhammad Roil Bilad
ASEAN Journal for Science and Engineering in Materials Vol 6, No 1 (2027): AJSEM: Volume 6, Issue 1, March 2027
Publisher : Bumi Publikasi Nusantara

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Abstract

Microalgae-derived proteins are promising functional food materials whose performance depends on cell architecture, protein molecular state, particle structure, associated components, and processing history. This review examines microalgal protein ingredients through a processing-structure-property-performance framework covering cell disruption, fractionation, concentration, and drying. Processing conditions influence protein accessibility, conformation, aggregation, particle size, surface characteristics, and interactions with pigments, lipids, and polysaccharides, thereby governing solubility, surface charge, rheology, emulsification, gelation, dispersibility, and stability. Particular attention is given to trade-offs between protein recovery and functional preservation, together with scale-up constraints and economic considerations related to processing severity, energy demand, ingredient yield, and co-product value.
Co-Authors Afrilia Fahrina Muhammad Roil Bilad Nuraini Desty Nurmasari