Impact of processing steps on the quality of microalgae protein from raw material to refined product

Microalgae are a new and sustainable source of protein. These proteins have the potential to be used in meat substitutes. However, little is known about the microalgal protein functional properties and about the influence of biomass processing on these functional properties. The goal of this research is to determine the effect of drying, celdisruption and protein extraction on the functional properties of the microalgae protein. Additionally, we will assess the effect of these processing steps on the protein composition and on digestibility. Eventually, we will evaluate the process of high moisture extrusion with microalgal protein to develop meat substitutes.