Materials Engineering of Microalgae-Derived Protein Ingredients: Processing-Structure-Property-Performance Relationships, Scale-Up, and Economic Considerations

Nuraini Desty Nurmasari (Universitas Brawijaya)
Rae Secioria (Ghifra Institute)
Afrilia Fahrina (Cendekia Berkarya Mandiri Foundation)
Muhammad Roil Bilad (Universiti Brunei Darussalam)

ASEAN Journal for Science and Engineering in Materials
Vol 6, No 1 (2027): AJSEM: Volume 6, Issue 1, March 2027

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.