Protein engineering is based on the use of recombinant DNA technology to alter amino acid sequences and plays a very important role in the food industry. Based on our extensive experience in protein engineering, researchers can range from experimental protein construction and theoretical protein design to food industry applications of engineered proteins. Creative BioMart is commmitted to developing the development of a variety of enzymes with specificity, thermostability and catalytic activity in food processing, as well as designing and producing novel enzymes and new food ingredients for the food industry. We have the ability to provide global customers with the best solutions for protein engineering applications in the food industry.

Background

Proteins are widely used in food industry applications due to their dispersibility, solubility in water, good biocompatibility and biodegradability. In the food industry, various food processing enzymes such as amylases, proteases and lipases are frequently utilized for baking, beverages and brewing, dairy products, dietary supplements, and fats and oils. The combination of rational protein engineering with directed evolution and natural diversity has facilitated the development of these enzymes to improve their properties. Significant progress has been made in the application of enzymes in the food field and in the development of more efficient biocatalysts through the screening, structural modification and immobilization of enzymes. Therefore, protein engineering technology has greatly promoted the development of the food industry and ensured the safety of food.

Fig 1. Main plant and animal proteins used in food industry and some of their food applications. (Bourbon AI, et al., 2019)

Custom Solutions for the Food Industry

In actual production, protein engineering can modify the properties of some important enzymes or proteins in food processing, and improve the industrial practicability of existing enzymes or proteins. Creative BioMart is focused on developing a variety of state-of-the-art protein engineering methods and technologies for enhancing the thermostability of enzymes, changing the optimal pH conditions of enzymes, and enhancing the catalytic activity of enzymes in food production. Our researchers are very interested in discovering new and increasingly valuable solutions to various food industry protein engineering related problems to help you be more successful. We provide the following solutions in the food industry:

• Proteases Production Solutions

Proteases are used in the food industry for milk coagulation, meat tenderization, and flavoring. Our protein engineers are working hard to develop engineered proteases that allow for more efficient operation at low temperatures and alkaline pH.

• Amylases Production Solutions

Amylases are used in the food industry to soften bread, adjust flour to liquefy starch, and juice processing. We use protein engineering and recombinant DNA techniques to develop engineered bacillus alpha-amylases to increase amylase activity and stability under harsh conditions.

• Lipases Production Solutions

Lipases are used in the food industry to remove lipid stains, cheese flavor, and dough stability. We generate different commercial lipase isoforms through DNA shuffling, computer modeling, and protein engineering to enhance microbial lipase catalysis.

Our Capabilities

• Providing tailor-made solutions for the application of protein engineering in the food industry, and developing enzymes with thermal and operational stability, activity, and specificity.
• The desired improvement in the function of the target enzyme is achieved by two strategies, the directed evolution of the enzyme and the rational and precise modification of one or more amino acids.
• Solving problems with expertise and creativity, as well as providing complete and professional interpretation of data to understand experimental results, and better integrate external research with internal data.
• Immobilization of enzymes can be maintained by a variety of methods, including entrapping/microencapsulation, binding to solid supports, and cross-linking of enzyme aggregates.

Creative BioMart has created successful high-quality enzymes for the food industry solutions for our customers. We have professionals who listen carefully to your needs and can provide you with comprehensive support before, during and after your experiment. Each project will be individually designed to meet the needs of our customers and described in a detailed project report. Our customers have direct access to our experts and give timely feedback to any online inquiries. If you are interested in our solutions, please contact us without hesitation.

References

1. Bourbon AI, Pereira RN, Pastrana LM, et al.. (2019) Protein-Based Nanostructures for Food Applications. Gels. 5(1):9.
2. Kapoor S, Rafiq A, Sharma S. (2017) Protein engineering and its applications in food industry. Crit Rev Food Sci Nutr. 57(11): 2321-2329.

• Solutions for Agriculture
• Solutions for Biomaterials
• Solutions for Nanobiotechnology
• Solutions for the Environment
• Solutions for the Industrial Enzymes
• Solutions for the Medical Industry