(ORDO News) — One of the biggest challenges to the adoption of plant-based meat alternatives is their often dry and astringent texture. However, a team of scientists led by Professor Anwesha Sarkar from the University of Leeds has made a revolutionary discovery that can change the texture of plant proteins. Using a simple ingredient – water – they successfully changed the perception of plant proteins, transforming them from sticky and dry to juicy and rich, fat-like.
Scientists achieved this transformation by creating microgels of plant proteins through a process called microgelation. First, plant proteins, which have a dry and rough structure, are placed in water and heated. As a result, the structure of the protein molecules changes, they join together and form an interconnected network or gel that holds water around the plant proteins. The gel is then homogenized, causing the protein network to break down into tiny particles called microgels. These microgels are not visible to the naked eye, but under pressure they release water, creating a lubricant similar to a cream.
Analysis using an atomic force microscope showed that the plant protein microgels were hydrated with water and did not stick together. Professor Sarkar explains: “We have converted dry plant protein into hydrated protein by using the plant protein to form a web that holds water around the plant protein. This provides much-needed hydration and a juicy mouthfeel.” Plant protein microgels can be created without the use of any additional chemicals or agents using widely available technology that is currently used in the food industry. The key ingredient is water.”
Dryness of plant proteins has been a major barrier to consumer acceptance. However, with this discovery, the research team hopes to reignite consumer interest in plant proteins. By creating a juicy, rich texture similar to animal proteins, the researchers aim to encourage people to reduce their reliance on animal products for their protein intake. This shift is critical to achieving global climate change goals because more than half of the 18 billion tons of carbon dioxide equivalent produced each year by food production comes from raising and processing animals.
The protein microgels developed by scientists provide a unique platform for creating a new generation of healthy, tasty and environmentally friendly food products. Using water and existing food industry technologies, these microgels can be easily created without the use of additional chemicals or agents. This breakthrough has the potential to transform the plant-based food industry and pave the way for more innovative and sustainable food products.
Throughout the study, the research team mathematically modeled the behavior of plant protein microgels and was confident in their approach. However, the real proof came when they imaged the microgels using atomic force microscopy. These images provided clear proof of their concept and cemented the success of their groundbreaking discovery.
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News agencies contributed to this report, edited and published by ORDO News editors.
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