Recombinant Ovalbumin Composition for Egg-White Functionality
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Solution Overview
Problem
There is a need for sustainable, non-animal-based protein sources to meet the growing global food demand and provide alternatives to animal-derived proteins in various food products, particularly for egg-based functionalities.
Innovation Solution
The use of recombinant ovalbumin (rOVA) with specific pH ranges and amino acid sequences to replicate the functional properties of egg whites in egg-less food items, including gelling, foaming, whipping, and binding, through compositions ranging from 2% to 15% (w/w) in various food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If animal-based proteins are used to meet global food demand, then protein intake requirements are satisfied, but sustainability and ethical concerns arise
Solution Approach 1:
The patent uses recombinant ovalbumin that copies the functional properties of native egg white proteins through genetic engineering. The recombinant protein is produced in microbial cells and has identical or superior functional characteristics including foaming, gelling, binding, and emulsification properties, allowing it to replace animal-based proteins in food applications.
Solution Approach 2:
The patent replaces the biological production system (animal farming) with a microbial biotechnology system. Microbial cells are genetically engineered to produce the protein, and the protein is purified through chromatography and ultrafiltration processes, eliminating the need for animal agriculture while maintaining protein quality.
2Object-affected harmful factors
If recombinant ovalbumin is used to replace egg whites, then sustainable non-animal protein source is provided, but functional equivalence to egg whites must be maintained
Solution Approach 1:
The patent optimizes multiple parameters of recombinant ovalbumin including pH (3.5-7.0), amino acid sequence, and concentration (2-15% w/w) to achieve functional equivalence with egg whites. The protein is engineered to have identical or superior functional characteristics including foaming capacity, gelation properties, binding strength, and emulsification ability.
Solution Approach 2:
The patent creates a composite protein product that combines recombinant ovalbumin with food-grade carriers and functional ingredients. The final composition maintains all necessary functional properties for food applications while being free from animal-derived proteins, achieving both sustainability and reliability.
3Object-affected harmful factors
If recombinant ovalbumin compositions are developed, then non-animal based protein sources are created, but manufacturing complexity increases
Solution Approach 1:
The patent divides the manufacturing process into distinct modular steps: microbial cell culture, protein expression, chromatographic purification, ultrafiltration concentration, and final formulation. This segmentation allows each step to be optimized independently and facilitates scalability from laboratory to industrial production.
Solution Approach 2:
The recombinant ovalbumin production system uses microbial cells that are genetically engineered to self-produce the protein. The cells automatically express the protein according to the inserted genetic sequence, eliminating the need for complex external protein synthesis equipment while maintaining production efficiency.
Data Source
AI summary
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.