In weighing the commercial potential of any protein ingredient, functional utility is at least as important as nutritional value. For example, although the nutritional value of wheat protein is comparatively low (PER of 0.95), only wheat protein—called gluten—will make a loaf of bread. Thus, the functionality of wheat protein makes it a staple in the North American and European diet. At the top end of the functional scale, egg white protein will whip, coagulate, form films, among many other useful tricks. Such functional versatility makes egg white one of the most valuable of food proteins currently in use. Burcon’s proteins can be made to mimic many of egg’s functions, and in certain instances can even outperform egg.
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Our proteins can be made to mimic many of egg’s functions, and in certain instances can even outperform egg.