Computational Design and Bioinformatic Insights into Recombinant Whey Protein Production

The rising global demand for sustainable protein sources highlights the need for alternatives to traditional whey protein production, which is resource-intensive and environmentally taxing. This study presents an in-silico approach for producing recombinant whey proteins—α-lactalbumin and β-lactoglobulin—using Saccharomyces cerevisiae as a host. Codon-optimized gene constructs were designed and validated through computational tools, showing enhanced translational efficiency, structural stability, and functional potential. Allergenicity analysis revealed moderate risk, suggesting a need for further refinement. Overall, the findings demonstrate the feasibility of precision fermentation for scalable, eco-friendly whey protein production, with broad applications in functional foods and biotechnology.