aMASE - Engineering the sensory quality of marine ingredients using marine sensory enzymes
Tailoring enzymes for the emerging biotechnology industry will be key
to further development and value creation of biological resources in the
bio-economy era. The last decades, the marine sector has shown great
progress in generating marine ingredients, such as peptides and oils, from
industrial bioprocessing of fish biomass. The marine ingredients maintain
a high nutritional quality, but suffer from sensory qualities that prevent a
commercial realization of high-value and high-quality products for human
consumption. The fish-like odour of marine ingredients is considered the
main biological barrier to reach the full economic potential in the bio-based
marine sector.
In this project, enzymes are explored to overcome the abovementioned biological and economic barriers.
From open-sourced databases, metagenomes and positive clones from libraries, enzyme sequences have been analysed by bioinformatics. More than 50 enzymes have been selected for investigation, and recombinant expression and activity tests are ongoing. The enzymes will feed into an established enzyme discovery workflow covering all aspects of the
value chain from identification of genes, to recombinant production and
validation by pilot trials in industrial settings. If successful, the enzymes
will allow a full commercial utilization of bio-based residual raw materials
from the aquaculture and increase value creation, ultimately promoting a
sustainable and profitable bio-economy.
Project facts
Name
aMASE - Engineering the sensory quality of marine ingredients using marine sensory enzymes
Status
CONCLUDED
Duration
01.05.18 - 30.04.22
