FOODS OF THE FUTURE Researchers from the College of Copenhagen haven’t solely succeeded in utilizing blue-green algae as a surrogate mom for a brand new protein – they’ve even coaxed the microalgae to provide “meat fiber-like” protein strands. The achievement would be the key to sustainable meals which have each the ‘proper’ texture and require minimal processing.
Everyone knows that we must eat much less meat and cheese and dig into extra plant-based meals. However while perusing the grocery store chilly show and having to decide on between animal-based meals and extra climate-friendly different proteins, our voices of purpose don’t at all times win. And despite the fact that flavour has been mastered in lots of plant-based merchandise, textures with the ‘proper’ mouthfeel have typically been missing.
Moreover, some plant-based protein options are usually not as sustainable anyway, as a result of assets consumed by their processing.
However what if it was doable to make sustainable, protein-rich meals that even have the suitable texture? New analysis from the College of Copenhagen is fueling that imaginative and prescient. The important thing? Blue-green algae. Not the notorious sort recognized for being a toxic broth within the sea come summertime, however non-toxic ones.
“Cyanobacteria, often known as blue-green algae, live organisms that we’ve got been capable of get to provide a protein that they don’t naturally produce. The notably thrilling factor right here is that the protein is shaped in fibrous strands which considerably resemble meat fibers. And, it may be doable to make use of these fibres in plant-based meat, cheese or another new sort of meals for which we’re after a specific texture,” says Professor Poul Erik Jensen of the Division of Meals Science.
In a brand new research, Jensen and fellow researchers from the College of Copenhagen, amongst different establishments, have proven that cyanobacteria can function host organisms for the brand new protein by inserting international genes right into a cyanobacterium. Inside the cyanobacterium, the protein organizes itself as tiny threads or nanofibers.
Minimal processing – most sustainability
Scientists around the globe have zoomed in on cyanobacteria and different microalgae as potential different meals. Partly as a result of, like vegetation, they develop by the use of photosynthesis, and partly as a result of they themselves comprise each a considerable amount of protein and wholesome polyunsaturated fatty acids.
“I’m a humble man from the nation aspect who hardly ever throws his arms into the air, however having the ability to manipulate a residing organism to provide a brand new sort of protein which organizes itself into threads isn’t seen to this extent – and it is extremely promising. Additionally, as a result of it’s an organism that may simply be grown sustainably, because it survives on water, atmospheric CO2 and photo voltaic rays. This end result offers cyanobacteria even larger potential as a sustainable ingredient,” says an enthusiastic Poul Erik Jensen, who heads a analysis group specializing in plant-based meals and plant biochemistry.
Many researchers around the globe are working to develop protein-rich texture enhancers for plant-based meals – e.g., within the type of peas and soybeans. Nevertheless, these require a major quantity of processing, because the seeds must be floor up and the protein extracted from them, in order to attain excessive sufficient protein concentrations.
“If we will make the most of your entire cyanobacterium in foodstuffs, and never simply the protein fibers, it would decrease the quantity of processing wanted. In meals analysis, we search to keep away from an excessive amount of processing because it compromises the dietary worth of an ingredient and in addition makes use of an terrible lot of vitality,” says Jensen.
Tomorrow’s cattle
The professor emphasizes that will probably be fairly a while earlier than the manufacturing of protein strands from cyanobacteria begins. First, the researchers want to determine how you can optimize the cyanobacteria’s manufacturing of protein fibers. However Jensen is optimistic:
“We have to refine these organisms to provide extra protein fibres, and in doing so, ‘hijack’ the cyanobacteria to work for us. It’s a bit like dairy cows, which we’ve hijacked to provide an insane quantity of milk for us. Besides right here, we keep away from any moral issues concerning animal welfare. We received’t attain our objective tomorrow due to a number of metabolic challenges within the organism that we should study to sort out. However we’re already within the course of and I’m sure that we will succeed,” says Poul Erik Jensen, including:
“If that’s the case, that is the last word approach to make protein.”
Cyanobacteria equivalent to spirulina are already grown industrially in a number of nations – principally for well being meals. Manufacturing usually happens in so-called raceway ponds beneath the open sky or in photobioreactors chambers, the place the organisms develop in glass tubes.
In line with Jensen, Denmark is an apparent place to ascertain “microalgae factories” to provide processed cyanobacteria. The nation has biotech corporations with the suitable abilities and an environment friendly agricultural sector.
“Danish agriculture may, in precept, produce cyanobacteria and different microalgae, simply as they produce dairy merchandise at present. It might be doable to reap, or milk, a proportion of the cells as recent biomass every day. By concentrating cyanobacteria cells, you get one thing that appears like a pesto, however with protein strands. And with minimal processing, it may very well be integrated immediately right into a meals.”
Authentic Article: Scientists use blue-green algae as a surrogate mom for “meat-like” proteins
Extra from: College of Copenhagen
