Chimeric Casein-Whey Proteins for Controlled Curd Texture

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Solution Overview

Problem

Existing dairy products rely on natural casein and whey proteins for curd formation, which limits the control over the production process and the properties of the final product, such as texture and stability.

Innovation Solution

A chimeric polynucleotide is developed that encodes a first polypeptide selected from alpha S1 casein, alpha S2 casein, beta casein, or whey polypeptide, with a cleavage site for a proteolytic enzyme, and a third nucleic acid sequence encoding a kappa casein macropeptide, allowing for controlled production of casein and whey polypeptide aggregates.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If natural casein and whey proteins are used for curd formation, then the traditional dairy product production process is maintained, but control over the production process and final product properties is limited

Engineering Contradiction:

Improvecontrol over production process and product propertiesVSAvoidcomplexity of chimeric polynucleotide construction

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The invention segments the casein micelle structure into separable functional components: a first polypeptide (casein or whey protein) and a kappa casein macropeptide, connected via a proteolytic cleavage site. This segmentation allows independent optimization and control of each component's properties while maintaining the functional integrity of the curd formation system.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention enables precise control over molecular weight, amino acid sequence, and structural parameters of the polypeptides through recombinant DNA technology. By modifying the nucleotide sequences encoding the first polypeptide and macropeptide, manufacturers can precisely adjust the physical and chemical parameters of the final curd product to achieve desired texture, stability, and functional properties.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If chimeric polypeptides with controlled sequences are produced, then manufacturing precision and product quality are improved, but production complexity and process requirements increase

Engineering Contradiction:

Improveproduct quality and consistencyVSAvoidease of production process

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The invention incorporates a predetermined proteolytic cleavage site within the chimeric polypeptide sequence, allowing the protein to be synthesized in a controlled, stable form first, then automatically processed into the final active structure through enzymatic cleavage. This preliminary formation of the precursor molecule simplifies production by separating the synthesis and activation steps.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The proteolytic cleavage site acts as an intermediary element that facilitates the controlled transformation of the chimeric polypeptide from its synthesized form to its functional curd-forming form. This intermediary sequence enables reliable and consistent processing, ensuring high product quality while maintaining manufacturing efficiency through automated enzymatic processing.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Adaptability or versatility

If the chimeric polypeptide structure is used to mimic natural curd formation, then product versatility and functionality are enhanced, but the device and process complexity increase

Engineering Contradiction:

Improveversatility of dairy productsVSAvoidcomplexity of expression systems

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The chimeric polypeptide design incorporates a universal modular structure where the first polypeptide can be selected from multiple casein or whey protein options, while the macropeptide portion maintains consistent curd-forming functionality. This universal design allows the same expression and processing system to produce multiple different dairy products with tailored properties by simply changing the first polypeptide component.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This approach enables the production of dairy-like compositions with controlled texture and stability, mimicking the natural curd formation process, enhancing the versatility and quality of dairy products.

Implementation Method 1

a second nucleic acid sequence encoding a cleavage site of a proteolytic enzyme

Methodology Applied

Scientific EffectProteolytic cleavage: Enzyme

Implementation Method 2

the casein micelles aggregate to form a unique matrix and texture that is essential for dairy products

Methodology Applied

Scientific EffectCurd formation: Coagulation

Data Source

PatentUS20260022148A1Chimeric casein and WHEY proteins and use thereof

Publication Date: 2026.01.22 IMAGINDAIRY LTD

AI summary

The present invention provides a chimeric polynucleotide comprising: a first nucleic acid sequence encoding a first polypeptide selected from: alpha S1 casein, alpha S2 casein, and beta casein, a whey polypeptide, or a functional analog thereof, a second nucleic acid sequence encoding a cleavage site of a proteolytic enzyme; and, a third nucleic acid sequence encoding a kappa casein macropeptide, Further provided are a chimeric polypeptide, as well as compositions comprising same, and methods of using same, such as for producing an edible composition comprising casein and/or whey polypeptide aggregates, such as a dairy substituent curd.