Microbial lysates repurposed as liquid egg substitutes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-06-19 DOI:10.1038/s41538-024-00281-y

Kyeong Rok Choi, Da-Hee Ahn, Seok Yeong Jung, Yu Hyun Lee, Sang Yup Lee

引用次数: 0

Abstract

Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived liquid eggs, contributing to sustainable food production and consumption while maintaining high nutritional value. Their versatility positions microbial lysates as promising ingredients in culinary applications, offering a sustainable and nutritious substitute.

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将微生物裂解物重新用作液态蛋替代品。

微生物裂解物富含蛋白质和必需营养物质，在加热和搅拌时能形成凝胶和稳定的泡沫，与液态蛋相似。这些特性使其成为动物源性液态蛋的绝佳替代品，有助于可持续食品生产和消费，同时保持较高的营养价值。微生物裂解物的多功能性使其成为烹饪应用中前景广阔的配料，提供了一种可持续的营养替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.