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

该项目建议评估从Quorn发酵过程中生产和提取功能性真菌蛋白的技术和商业可行性。这个过程是基于毒素镰刀菌将淀粉转化为蛋白质的过程。由此产生的真菌蛋白目前仅用于生产Quorn的食品。然而，赫里奥特-瓦特大学(HWU)与该公司目前的合作表明，从实验室规模的发酵液中提取的真菌蛋白具有优异的起泡、乳化和凝胶特性，突出了它们作为商业功能蛋白的潜在用途。事实上，以动物为基础的蛋白质来源，如乳清或鸡蛋，是造成高温室气体排放的原因。同样，药物和生物活性化合物的功能性递送系统的成本和环境影响往往阻碍它们的商业化。相反，Quorn的工业流程报告称，与牛肉产品相比，其温室气体排放量以及土地和水足迹方面的好处降低了90%。这个项目背后的想法是评估功能性真菌蛋白作为该行业可持续蛋白质替代品的开发。收到的资金将使人们能够首先根据蛋白质纯度、产量、功能性、组成和相关成本设计和评估真菌蛋白提取过程。所获得的结果将被用于研究优化Quorn发酵工艺以大规模生产功能蛋白的技术和经济可行性。在第一阶段，尼古拉斯·威洛比的实验室将筛选一系列蛋白质分离和纯化方法。与此同时，所产生的提取物的组成和功能将在斯蒂芬·尤斯顿的实验室中进行表征。基于这一筛选，将设计并进一步优化蛋白质提取策略，同时将由Quorn评估其经济影响。根据这些结果，该公司将评估优化其发酵过程以专门生产功能性真菌蛋白的可行性。首先在实验室规模上设计和优化适应发酵过程，然后进行一系列放大的中试。同时，还将监测产生的蛋白质的组成和功能，以及相关的成本。这一项目将产生许多经济、环境和社会效益。本研究可为食品工业开发可持续的功能性真菌蛋白奠定基础。根据初步工作，估计每年可生产多达13,500吨真菌蛋白(蛋白质纯度为80%)。根据目前的价格，这一产量每年可以打开一个价值7800万GB的市场。此外，从Quorn的主要副产品中提取功能真菌蛋白将进一步减少对公司的环境影响，同时开辟每年高达1400万GB的额外市场。该项目将通过为制造商提供经济高效的功能蛋白替代品，使他们能够提供更便宜的产品，使消费者受益，从而有助于提高生活质量。此外，初步结果表明，功能性真菌蛋白具有独特的起泡和乳化特性，可以作为脂肪替代品，从而有助于减肥。这一合作项目将使Quorn能够获得在华威大学开发的蛋白质提取和表征方面的特定多学科专业知识。与Quorn的合作将有助于将Heriot-Watt大学建立为苏格兰和英国可持续蛋白质生产的主要中心，并将导致与该项目多年的合作研究。

This project proposes to assess the technical and commercial feasibility of producing and extracting functional mycoprotein from the Quorn fermentation process. This process is based on the conversion of starch into protein by the fungus Fusarium venenatum. The resulting mycoprotein is currently solely used for the production of Quorn's food products. However a current collaboration between Heriot-Watt University (HWU) and the company showed that mycoprotein extracted from the fermented broth on a laboratory scale displayed outstanding foaming, emulsifying and gelling properties, highlighting their potential use as commercial functional proteins.There is a need to develop valuable and sustainable functional proteins for the food industry. Indeed animal-based sources of proteins such as whey or egg are responsible with high greenhouse gas emissions. Similarly, the costs and environmental impact of functional delivery systems for drugs and bioactive compounds often hinder their commercialisation. On the contrary, Quorn's industrial processes reported 90% lower emission rates of greenhouse gas emissions and benefits on land and water footprints in comparison with beef products. The idea behind this project is to assess the development of functional mycoprotein as sustainable protein replacements for the industry.The funding received will allow first to design and assess a mycoprotein extraction process according to protein purity, yield, functionality, composition and associated costs. The results obtained will then be used to investigate the technical and economic feasibility of optimising the Quorn fermentation process for functional protein production on a large scale. In a first stage, a range of protein separation and purification methods will be screened in Nicholas Willoughby's laboratory. In parallel the composition and functionality of the resulting extracts will be characterised in Stephen Euston's laboratory. Based on this screening a protein extraction strategy will be designed and further optimised, while its economic impact will be assessed by Quorn. Based on these results, the company will assess the viability of optimising its fermentation process to specifically produce functional mycoprotein. An adapted fermentation process with first be designed and optimised on a laboratory scale, followed by a series of scaled-up pilot trials. In parallel the composition and functionality profile of the resulting proteins will be monitored, as well as associated costs.A number of economic, environmental and societal benefits would arise from this project. This research could pave the way for the development of sustainable functional mycoproteins for the food industry. Based on preliminary work it is estimated that up to 13,500 tons of mycoprotein (at 80% protein purity) could be produced per year. Based on current prices, this production could open up a market worth £78M per annum. In addition the extraction of functional mycoprotein from Quorn's main co-product would further reduce the company's environmental impact while opening up an additional market of up to £14M per year.This project will contribute to improve quality of life by offering manufacturers cost-effective functional protein alternatives, allowing them to offer cheaper products to the benefit of consumers. In addition, preliminary results indicate that functional mycoprotein could act as fat replacer due to unique foaming and emulsifying properties, so could contribute to the reduction of obesity. This collaborative project will allow Quorn to access specific multidisciplinary expertise developed at HWU in protein extraction and characterisation. The partnership with Quorn will help establish Heriot-Watt University as a major Scottish and UK centre for sustainable protein production, and should lead to many years of collaborative research outwith this project.