Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient

来自 Quorn 发酵过程的功能性真菌蛋白作为新型可持续成分

• 批准号: 102309
• 金额: $ 45.31万
• 依托单位: MARLOW FOODS LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=102309
• 关键词: Functional; mycoprotein; Quorn; fermentation; process

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products.The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

赫瑞瓦特大学和爱丁堡大学的食品科学家报告说，从Quorn生产过程中提取的蛋白质可以用来取代食品配方中不太可持续的动物蛋白，并作为脂肪替代品，用于设计新的更健康的产品。这所大学的研究人员和马洛食品公司（Quorn的生产商）再次合作，这次还有额外的合作伙伴玛氏巧克力和新食品创新，以评估大规模生产和提取这些蛋白质的可行性。最终，这些蛋白质可以作为天然起泡剂、乳化剂或凝胶剂用于创新食品中，对环境、健康和社会都有经济效益。