Recombinant Ovalbumin Proteins for Egg-Free Food Functionality
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a need for sustainable, non-animal-based protein sources to meet the growing global food demand and provide nutritional and functional properties in food ingredients and products.
Innovation Solution
The development of recombinant ovalbumin (rOVA) and recombinant clipped ovalbumin (rcOVA) proteins, produced through fermentation, which can be used in consumable compositions to substitute for animal-derived proteins, offering properties such as gelling, foaming, whipping, and emulsification, among others.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If animal-based proteins are used to meet global food demand, then nutritional and functional requirements are satisfied, but sustainability and ethical concerns deteriorate
Solution Approach 1:
The patent creates recombinant copies of animal proteins (ovalbumin, ovotransferrin, ovomucoid, lysozyme) using fermentation technology. These recombinant proteins replicate the functional properties of their animal-based counterparts while eliminating the need for animal farming, thus resolving the contradiction between meeting protein demand and sustainability concerns
Solution Approach 2:
The patent uses plant-based expression systems (such as tobacco plants or microbial hosts) as intermediaries to produce animal proteins. This intermediary approach allows the production of functional animal proteins without direct animal involvement, addressing both nutritional requirements and sustainability issues
2Object-affected harmful factors
If plant-based protein substitutes are used to replace animal proteins, then sustainability is improved, but functional properties (gelling, foaming, whipping) deteriorate
Solution Approach 1:
The patent produces recombinant versions of specific animal proteins (ovalbumin, ovotransferrin, ovomucoid, lysozyme) that replicate the functional properties of egg white proteins. These recombinant proteins maintain gelling, foaming, whipping, and emulsification capabilities while being produced through sustainable plant-based or microbial fermentation systems
Solution Approach 2:
The patent combines multiple recombinant proteins (ovalbumin, ovotransferrin, ovomucoid, lysozyme) in specific ratios to create a composite protein mixture that collectively provides enhanced functional properties. This composite approach ensures that all desired functional characteristics (gelling, foaming, whipping, emulsification) are achieved while maintaining sustainability
3Object-affected harmful factors
If recombinant proteins are produced through fermentation to substitute animal proteins, then sustainability and ethical standards are improved, but manufacturing complexity increases
Solution Approach 1:
The patent divides the protein production process into separate fermentation streams for different proteins (ovalbumin, ovotransferrin, ovomucoid, lysozyme). Each protein is produced independently in dedicated fermentation batches, allowing for optimized process parameters and simplified quality control for each individual protein, thereby reducing overall manufacturing complexity
Solution Approach 2:
The patent uses universal fermentation platforms (such as plant-based expression systems or microbial hosts) that can produce multiple different proteins using the same core technology infrastructure. This multi-functional approach reduces the need for separate specialized facilities for each protein, thereby reducing manufacturing complexity while maintaining sustainability
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
These proteins provide functional characteristics similar or superior to those of native ovalbumin, enabling the production of animal-free and egg-free food products with desired textures and functionalities.
Implementation Method 1
providing functional characteristics similar or superior to those of native ovalbumin, enabling the production of animal-free and egg-free food products with desired textures and functionalities
Implementation Method 2
offering properties such as gelling, foaming, whipping, and emulsification
Implementation Method 3
offering properties such as gelling, foaming, whipping, and emulsification
Implementation Method 4
produced through fermentation
Data Source
AI summary
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.