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US 2024/0284945 A1Published application
Pigment for meat substitute compositions
AssigneeCargill, Incorporated
InventorsHans H. LIAO, Catherine Bradshaw POOR
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AssigneeCargill, Incorporated
InventorsHans H. LIAO, Catherine Bradshaw POOR
Estimating the term…
Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile AlacDFX variant polypeptide, e.g. a thermolabile DFX polypeptide including a sequence at least 80% identical to SEQ ID NO:1 and including a mutation at a position selected from the group consisting of I76, H68, E106, K58, E108, K90, I15, I16, I89, Q88, F102, Y80, Y7, and combinations thereof relative to SEQ ID NO:1. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to a brown color after cooking.
A thermolabile desulfoferrodoxin (DFX) non-heme iron-binding protein polypeptide comprising a sequence at least 80% identical to SEQ ID NO:1 and a mutation at a position selected from the group consisting of isoleucine (I) 76, histidine (H) 68, glutamate (E) 106, lysine (K) 58, E108, K90, I15, I16, leucine (L) 81, I89, glutamine (Q) 88, phenylalanine (F) 102, tyrosine (Y) 80, Y7, and combinations thereof relative to SEQ ID NO:1.
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A method for decreasing red color in a cooked meat substitute, comprising:
A cell comprising an exogenous polynucleotide encoding a thermolabile DFX polypeptide comprising a sequence at least 80% identical to SEQ ID NO:1 and comprising a mutation at a position selected from the group consisting of I76, H68, E106, K58, E108, K90, I15, I16, I89, Q88, F102, Y80, Y7, and combinations thereof relative to SEQ ID NO:1.
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Dependencies are inferred from the claim text.