title: Micro-algae as a source of protein.
abstract: About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called "protein gap". Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventional vegetable proteins. However, due to high production costs as well as technical difficulties to incorporate the algal material into palatable food preparations, the propagation of algal protein is still in its infancy. To date, the majority of micro-algal preparations are marketed as health food, as cosmetics or as animal feed.
authors.affiliation: Medical Clinic, Department II, University of Tübingen, Immunopathological Laboratory, Otfried-Müller-Str-10, 72076 Tübingen, Germany.
authors.forename: E W
authors.initials: EW
authors.lastname: Becker
mesh_terms: D020418:Algal Proteins / Q000737:chemistry*; D000821:Animal Feed; D000818:Animals; D056890:Eukaryota / Q000737:chemistry; D005523:Food Supply; D006801:Humans; D009753:Nutritive Value
chemical_list: D020418:Algal Proteins