| Type of Protein |
Meat - Structural |
| Protein name |
Collagen |
| Companies producing this protein |
|
| Function (dairy alternative, colorant, texture, taste...) |
Used for providing structure and texture (Tang et al., 2022)
|
| Target application (cheese, infant formula, meat...) |
Primarily used in meat, dairy products, confectionary, desserts, beverages and bakery products (Ahmad et al., 2024)
|
| Purity requirement/purification values |
Has been purified at >98% (X. Guo et al., 2023)
|
| Techno-functional properties |
Gelling, foaming and emulsufying properties. Also good biofilm forming properties (Gómez-Guillén et al., 2011).
|
| Nutritional properties |
Peptides derived from collagen have antioxidant and possibly antimicrobial properties (Gómez-Guillén et al., 2011)
|
| Advantages |
Production of recombinant collagen allows for the production of collagen types that are more difficult to isolate from animals (Fertala, 2020)
|
| Challenges/risk factors |
Certain cofactors or enzymes that are needed for the proper folding of collagen are not natively present in non-mammalian host strains (Browne et al., 2013).
|