Fermentation
Plant-Based
Protein sequence, structure, and functionality database
An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and to train predictive algorithms.
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Plant-Based
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Fermentation
- Research
- R&D
- Crop development
- Ingredient optimization
- Academics
Description
Deeper fundamental research is needed on the relationships between protein sequence, structure, functionality, and ultimately performance in food products. While several plant-based companies have claimed competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and to train predictive algorithms.
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