And, it may be possible to utilize these fibers in plant-based meat, cheese, or some other brand-new type of food for which we are after a specific texture,” states Professor Poul Erik Jensen of the Department of Food Science.In a new research study, Jensen and fellow researchers from the University of Copenhagen, among other organizations, have actually shown that cyanobacteria can serve as host organisms for the new protein by placing foreign genes into a cyanobacterium. Within the cyanobacterium, the protein arranges itself as small threads or nanofibers.Minimal processing– optimal sustainabilityScientists around the world have zoomed in on cyanobacteria and other microalgae as possible alternative foods. These need a substantial quantity of processing, as the seeds require to be ground up and the protein extracted from them, so as to achieve high adequate protein concentrations. In food research study, we seek to prevent too much processing as it jeopardizes the nutritional value of an ingredient and likewise utilizes a dreadful lot of energy,” states Jensen.Tomorrows cattleThe teacher emphasizes that it will be quite some time before the production of protein hairs from cyanobacteria begins. Jensen is positive:” We need to fine-tune these organisms to produce more protein fibers, and in doing so, pirate the cyanobacteria to work for us.
And, it may be possible to utilize these fibers in plant-based meat, cheese, or some other brand-new type of food for which we are after a particular texture,” states Professor Poul Erik Jensen of the Department of Food Science.In a new research study, Jensen and fellow scientists from the University of Copenhagen, amongst other institutions, have actually revealed that cyanobacteria can serve as host organisms for the brand-new protein by inserting foreign genes into a cyanobacterium. Within the cyanobacterium, the protein organizes itself as tiny threads or nanofibers.Minimal processing– maximum sustainabilityScientists around the world have zoomed in on cyanobacteria and other microalgae as prospective alternative foods. These need a significant amount of processing, as the seeds require to be ground up and the protein extracted from them, so as to accomplish high sufficient protein concentrations.
