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Production of Pharmaceuticals01:30

Production of Pharmaceuticals

Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...

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Chickpea-Based Milk Analogue Stabilized by Transglutaminase.

Barak Snir1, Ayelet Fishman1, Jovana Glusac1,2

  • 1Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.

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Summary

Chickpea protein milk offers a stable, plant-based alternative. Enzyme treatment with transglutaminase (TG) enhances its shelf life and functionality, making it a promising dairy substitute.

Keywords:
chickpea proteinplant-based milk analoguesshelf-lifestabilitytransglutaminase

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Area of Science:

  • Food Science
  • Dairy Alternatives
  • Plant-Based Proteins

Background:

  • Plant-based milk substitutes are gaining popularity.
  • Chickpea proteins (CP) possess favorable nutritional and functional properties.
  • Consumer demand for clean-label, shelf-stable dairy alternatives is rising.

Purpose of the Study:

  • To produce and characterize chickpea protein (CP) milk analogue emulsions.
  • To evaluate the impact of transglutaminase (TG) crosslinking on CP emulsion stability.
  • To compare TG-modified CP milk analogue with conventional soymilk.

Main Methods:

  • Production of oil-in-water (o/w) emulsions using chickpea protein isolate (3% w/w) and canola oil (3% w/w).
  • Application of transglutaminase (TG) (50 U/g protein) to crosslink chickpea proteins.
  • Characterization of emulsions via particle size distribution, zeta potential, viscosity, and microstructure analysis.
  • Comparison with commercial soymilk as a reference.

Main Results:

  • TG-crosslinked chickpea protein milk analogue exhibited enhanced stability with a zeta potential of -24.7 mV.
  • TG treatment led to a longer shelf life compared to non-TG treated CP and soymilk.
  • Stable particle size distribution (D[3,2] 0.11-0.17 µm) and desirable shear-thinning viscosity (2.16 mPas at 300 1/s) were observed.
  • TG-modified CP milk analogue demonstrated improved emulsion stability.

Conclusions:

  • TG-crosslinked chickpea protein milk analogue is a viable, stable, and functional alternative to dairy and soy milk.
  • This formulation offers a clean-label, shelf-stable option for the food industry.
  • Further optimization of protein concentration and processing could enhance functionality.