Revolutionizing plant-based meat: Indian-origin scientist-led team pioneers palatable alternatives
The scientists created plant protein microgels, through a process called microgeletion. In the process, plant proteins — which start off as dry with a rough texture — are placed in water and subjected to heating. This alters the structure of the protein molecules which come together to form an interconnected network or gel which traps water around the plant proteins, they said.
The gel is then homogenised, which breaks the protein network into a microgel made up of tiny particles that cannot be seen with the naked eye. Under pressure, as they would be when they are being eaten, the microgels ooze water, creating a lubricity akin to that of single cream. «What we have done is converted the dry plant protein into a hydrated one, using the plant protein to form a spider-like web that holds the water around the plant protein,» said Professor Anwesha Sarkar from the University of Leeds.
«This gives the much-needed hydration and juicy feel in the mouth,» Sarkar said in a statement. Plant-based protein microgels can be created without having to use any added chemicals or agents using a technique that is widely available and currently used in the food industry. The key ingredient is water.
The researchers, who published their finding in the journal Nature Communications, say the dryness of plant proteins has been a "...key bottle neck for consumer acceptability". With the breakthrough, the team hopes consumer interest in plant-based proteins will be revitalised, encouraging people to reduce their reliance on animal products for protein intake, a necessary step if global climate change targets are to be met. More than half of the 18 billion tonnes of carbon dioxide equivalents produced each year from food production comes from
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