Extraction of Seaweed Functional Proteins through eco innovative methods by understanding cell structure

英国食品系统占温室气体排放总量的20%，占用了70%的耕地。动物蛋白生产和消费的人均土地足迹和膳食温室气体排放量大约是植物蛋白生产和消费的两倍。独立的英国气候变化委员会强调了到2050年实现净零碳排放的可持续饮食转变的必要性。采用替代蛋白质可以实现可持续的饮食转变，其中海藻（在干重基础上含有高达47%的蛋白质）作为可持续的食物蛋白质来源可以发挥变革性作用。然而，有三个主要的障碍需要克服——(1)由于细胞壁结构的原因，蛋白质的可提取性较差（=高成本）；(2)对类金属含量的了解有限，例如类金属（=食品安全问题）；(3)提取蛋白质的潜在质量问题（=感官问题）。该项目将为生态创新解决方案提供初步指导，以提高英国产海藻蛋白质的可提取性和感官质量。重要性：到2050年，在地球范围内需要多生产50-70%的粮食，以维持目前的消费趋势。海藻蛋白不会与粮食作物争夺土地和自然资源；海藻的种植抵消了富营养化并修复了二氧化碳。海藻的最大蛋白质产量（2.5-7.5吨/公顷/年）可能是小麦或豆类的2倍和5倍。欧洲和英国对全球海藻产量的贡献小于1%，还有进一步创新的空间，特别是拥有广阔海岸线的英国。提高海藻蛋白的可提取性将使其成为更经济实惠的替代蛋白质来源，具有更大的市场渗透率。

The UK food system contributes 20% of total GHG emission and use 70% of arable land. The land footprint and dietary GHG emissions per capita for animal protein production and consumption is approximately twice that of plant protein production and consumption. The independent UK Committee on Climate Change has stressed the need for a sustainable diet shift to achieve net zero carbon emissions by 2050\. The adoption of _alternative proteins enables a sustainable diet shift_ where seaweed (containing up to 47% protein on a dry weight basis) as sustainable food protein source can play a transformative role. However, there are three major barriers to overcome -- (1) poor protein extractability due to cell wall structure (= high cost), (2) restricted knowledge of metalloid content e.g. metalloids (=food safety concern) and (3) potential quality issue (= sensory) of the extracted protein. _This project will deliver initial leads for eco-innovative solutions to improve extractability and sensory quality of protein from the UK-sourced seaweed_.**Why important**: 50-70% more food needs to be produced by 2050 within planetary boundaries to maintain current consumption trends. Seaweed proteins do not compete with food crops for land and natural resources; and seaweed cultivation counteracts eutrophication and remediates carbon dioxide. Maximal protein yields from seaweed (2.5-7.5 ton/ha/year) could be 2x and 5x compared to wheat or legume. Europe and UK contribute <1% of global seaweed production with room for further innovation, particularly for the UK with an extensive coastline. Improving extractability of seaweed proteins will make them more affordable alternative protein sources with greater market penetration.