Procesamiento Posterior de Proteínas Alimentarias de Fermentación de Precisión

Precision fermentation uses microorganisms (e.g., yeast, bacteria, or fungi) to produce ingredients such as food proteins. These proteins are promising animal-free alternatives due to their ability to better mimic the texture and taste of animal-derived products than do plant proteins. However, conventional purification methods, such as chromatography, are costly and designed for high-purity, high-value products. Cost-effective production of bulk food proteins (e.g., milk or egg proteins) requires alternative downstream approaches. This review explores more affordable processing strategies suitable for recombinant food proteins. Emphasis is placed on achieving ingredient functionality, such as emulsifying, foaming, and gelation, over purity to reduce energy use and material losses. Alternative methods, including coacervation with food-grade polyanions, are discussed. Some approaches focus on the unique properties of food proteins, such as the calcium sensitivity of α- or β-caseins, to enable simplified extraction. Many of these strategies are at the conceptual stage and require further research.