Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein

功能性菌蛋白生产和提取的 Quorn 发酵工艺优化

• 批准号: 131916
• 金额: $ 10.35万
• 依托单位: MARLOW FOODS LIMITED
• 依托单位国家: 英国
• 项目类别: Feasibility Studies
• 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=131916
• 关键词: Optimisation; Quorn; fermentation; process; production

Food scientists at Heriot-Watt University have reported that proteins extracted from the Quorn fermentation process could be used to replace less sustainable proteins in food and biomedical applications animal proteins, as well as fat replacers. The researchers and Marlow Foods (producer of Quorn) team up again, this time 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 and pharmaceutical formulations with environmental, health and economic benefits for society.

Heriot-Watt大学的食品科学家报告说，从Quorn发酵过程中提取的蛋白质可用于替代食品和生物医学应用中不太可持续的蛋白质动物蛋白以及脂肪分解剂。研究人员和马洛食品公司（Quorn的生产商）再次合作，这次是为了评估大规模生产和提取这些蛋白质的可行性。最终，这些蛋白质可用作创新食品和药物配方中的天然发泡剂、乳化剂或胶凝剂，为社会带来环境、健康和经济效益。