Myco-protein: New food
1983
Microfungi can synthesize proteins from starches and sugars using biotechnical processes. The RHM Company has studied the process for 20 years and now has developed a continuous culture fermentation process. Various substrates can be used, such as wheat starch, and once a steady growth rate is achieved, fermentation can run for 6 or more weeks. During the process, nutrients are fed in and grown culture is taken off constantly. Mold fiber length and texture are determined by length of time in the fermenter. The resulting proteins are then processed to reduce their ribonucleic acid content from 10% to 2% by heat shock of 65| C. Further processing of the mycoprotein product is described, net protein utilization of mycoprotein and its composition is compared to other common sources of protein. The only requirement for the production of mycoprotein foods is a constant source of carbohydrate substrates. Consumer acceptability will be the final judgement of the product. (kbc)
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