Research Progress of Laver as a Sustainable Source of Alternative Protein
The increasing need for protein,coupled with the effects of climate change and the depletion of fresh-water resources and arable land,has led to a growing interest in the use of macroalgae as an alternative protein source.As one of the most widely cultivated red algae,Laver ranks the fourth in global production,behind Lami-naria,Kappaphycus,and Gracilaria seaweeds.Laver is highly valued by consumers for its exceptional nutritional content,which is rich in protein,polysaccharides,dietary fiber,unsaturated fatty acids,taurine,mycosporine-like amino acids,and a diverse range of vitamins and minerals.However,current research has primarily focused on the extraction and utilization of polysaccharides from laver,with limited studies on its potential as an alternative pro-tein source.This review highlights the progress made in research related to protein extraction from laver and the potential of various technologies for scaling up production of protein from laver,providing a valuable guide for future research in this area.
万方数据
维普
