Food Genetic Modification TRIZ Cases
- Recombinant Casein Hybrid Micelles for Dairy-Like Texture
Hybrid micelle compositions using recombinant casein proteins replicate dairy functionality, solving the plant-based taste and texture deficit.
- Plastidic Carbonic Anhydrase Co-Expression with DGAT for Seed Oil Augmentation
Recombinant DNA constructs co-express plastidic carbonic anhydrase and DGAT to overcome single-gene limitations, boosting seed oil content by over 5%.
- High-Phosphate Starch Genetic Modification for Viscosity
Reducing SSIII, BEI, and BEII protein activity in potato plants increases final viscosity and gel strength for industrial applications.