Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions

Abstract

Interventions in the upstream production and further processing of recombinant food proteins affect its properties when used for food application. Often the efficiency of particular interventions is evaluated based on molecular purity and yield rather than final functional properties. Yet, the formulation of foods, including the amount of protein required, can be affected when the functional properties have changed. In this explorative study, we exemplify how far we can extend the functionality range of the major whey protein β-lactoglobulin (BLG), in terms of foaming and (heat-set) gelling, through various interventions. Slight changes in the amino acid sequence of BLG affected its functional properties significantly. Foams were up to ten times more stable, when selecting different natural isoforms of BLG (isoform A instead of B) or when inducing targeted cysteine mutations. The isoform B yielded stronger thermally induced gels (+ 40%) compared to isoform A. During downstream processing of recombinantly secreted BLG, limited purification of up to ~ 67 wt% enabled reasonable foaming properties and superior gelation, while a lower purity of ~ 22 wt% resulted in poor performance in both cases. Post-processing allowed conversion of native whey protein into soluble amyloid-like aggregates. These aggregates resulted in better foam stability (i.e., approximately four times longer than non-aggregated protein), but did not improve gelation. The presented study demonstrates that one should consider not only protein yield and purity, but also functional properties when developing recombinant proteins for food application. In turn, these functional properties are a result of the complete upstream and downstream chain.