Understanding the functional properties of microbial proteins

了解微生物蛋白质的功能特性

• 批准号: 2746491
• 金额: --
• 依托单位: University of Leeds
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2746491
• 关键词: Understanding; functional; properties; microbial; proteins

There is growing demand for sustainable protein across the food, feed and allied chemical sector in response to increasing population and environmental footprint concerns. This had led to a demand for alternative sources of proteins, other than those from animal origin. Single-cell proteins (SCPs) from microbial biomass show potential to help fill the protein gap while also providing micronutrients and other health benefits. Strains of bacteria, fungi (such as yeast) and microalgae have been used safely in food and feed applications for centuries and are being explored as sources of alternate proteins. Hence, it is important to understand how these SCPs work mechanistically in terms of functional and mouthfeel performance. This work aims to review the current understanding of techno-functional performance of SCPs and pinpoint the knowledge gap in the field.Preliminary findings from literature reveal that whole microbial cells from bacteria, microalgae and yeast can function as colloidal particles to stabilise Pickering emulsions (1). Although extensive work on functional performance such as interfacial property and rheology have been carried out on algal biomass, work on SCPs from other microbial origin such as yeast remain principally unexplored. More importantly, the tribological and mouthfeel performance of SCPs from alternative sources such as those of yeast are rarely investigated. Detailed investigation of physio-chemical, mechanical and sensorial properties of SCPs is necessary before such biomass can be used to create low emission foods to tackle nutrition demands of growing population, while also ensuring food security and planetary health. By exploring their mechanism of action, their range of application can be broadened to other allied areas in the chemical sector.

食品、饲料和相关化学品行业对可持续蛋白质的需求不断增长，以应对日益增长的人口和环境足迹问题。这导致了对动物来源以外的蛋白质替代来源的需求。来自微生物生物质的单细胞蛋白（SCP）显示出帮助填补蛋白质缺口的潜力，同时还提供微量营养素和其他健康益处。几个世纪以来，细菌、真菌（如酵母）和微藻的菌株已安全地用于食品和饲料应用，并正在探索作为替代蛋白质的来源。因此，重要的是要了解这些SCP在功能和性能方面如何机械地工作。本文旨在回顾目前对SCP技术功能性能的理解，并指出该领域的知识差距。文献的初步发现表明，来自细菌、微藻和酵母的整个微生物细胞可以作为胶体颗粒稳定皮克林乳液（1）。虽然已经对藻类生物质进行了大量的功能性能如界面性质和流变学方面的工作，但对来自其他微生物来源如酵母的SCP的工作仍然主要是未开发的。更重要的是，从替代来源，如那些酵母的SCP的摩擦学和耐磨损性能很少被调查。在这种生物质可用于生产低排放食品以满足不断增长的人口的营养需求之前，有必要对SCP的物理化学，机械和感官特性进行详细研究，同时确保粮食安全和地球健康。通过对其作用机制的探讨，可以将其应用范围扩展到化学领域的其他相关领域。