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

赫里奥特-瓦特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以用来取代食品和生物医学应用中较难持续的蛋白质动物蛋白以及脂肪替代品。研究人员和Marlow Foods(Quorn的生产商)再次合作，这一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，这些蛋白质可以作为天然发泡剂、乳化剂或胶凝剂用于创新的食品和药物配方，为社会带来环境、健康和经济利益。

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.