Artificial milk - a miracle of synthetic biology, will usher in a new era of green nutrition!
Artificial milk, as an innovative food technology product, is expected to not only alleviate dependence on natural resources, but also provide consumers with healthier and more environmentally friendly choices.
The protein composition of milk
The protein content in milk is approximately 3.2%. Whey protein accounts for 14% to 24% of total protein, while casein content is 76% to 86%. Whey protein contains essential branched chain amino acids and physiologically active peptides, which are particularly important for human health.
Milk protein helps to enhance the human immune system, regulate gastrointestinal function, and participate in the regulation of hormones in the body.
Applications of Synthetic Biology
Microbial synthesis: Using synthetic biology methods, it is already possible to synthesize lactoferrin, casein, lactoglobulin, lactalbumin, etc. through microorganisms.
Lactoferrin synthesis: Lactoferrin has an extremely low content (0.02-0.2 g/L) in cow's milk, but it has attracted much attention due to its antibacterial and immune regulatory functions. Compared with milk extract, microbial synthesis of lactoferrin has the advantages of low production cost and high efficiency.
The role of microbiology and fermentation engineering
Artificial milk is produced through techniques such as synthetic biology and fermentation engineering to extract nutrients from milk. These nutrients are properly compounded to form artificial milk that is similar to natural milk or has specific functions.
Microbiology and fermentation engineering play a central role in the production of artificial milk. The key technologies include obtaining high-yield strains, strain selection, evolutionary breeding, efficient production, product isolation and purification, etc.
Industry Applications and Prospects
Perfect Day is the company with the most layout in the field of milk protein production technology patents in the world.
The company holds patents for the artificial synthesis of deoxyribonucleic acid sequences encoding milk protein genes, the construction of six recombinant plasmids for milk protein synthesis, methods for isolating and purifying different milk proteins, and formula components for artificial milk.
The application of synthetic biology and fermentation engineering technology is driving innovation and development in the food industry. The production of artificial milk is expected to reduce its impact on the environment and may have lower greenhouse gas emissions and land use requirements compared to traditional dairy farming.
