Quantification of microalgae proteins extracted using liquid biphasic system for food-based products

Abstract

The rising demand for dietary proteins has spotlighted microalgae as a promising solution. However, there exists a notable gap in understanding the nutritional profile of microalgae and how it compares to conventional dietary protein sources, such as eggs. This study addresses this gap by concentrating on optimising a suitable extraction method for obtaining proteins from microalgae, known for its robust cell wall. The chosen extraction method which uses Liquid Biphasic System (LBS) aims to ensure a higher percentage of purity in the extracted protein. Subsequently, the protein content will be subjected to in-depth analysis using the Bradford, Biuret and Lowry Assays, employing UV-vis to analyse the protein characteristics. The findings will be used to draw comparisons between the different methods and their reliability in characterising microalgae protein. The comparison of microalgal protein and traditional protein sources helps in shedding light on the potential of microalgae as a viable dietary protein alternative. Through this experiment it was suggested that Bradford assay works well for LBS and that microwave power at 600W for 60s helps to extract microalgae protein at its highest potential.