Plant proteins have many benefits for plant-based meat analogues, including nutrition and fibrosity. However, their lack of lubrication has hindered their ability to provide the desired texture to consumers. In a recent study, researchers found a solution by using microgels, a network of proteins, to add lubrication to pea and potato proteins, which typically have a dry mouthfeel.
The process, called microgeletion, involved hydrating, gelling, and homogenizing the proteins into four types of microgels. This transformation allowed the proteins to trap water and form a gel-like network. Under pressure, the microgels released liquid with a viscosity similar to that of single cream, creating a texture similar to real meat. Tongue-like surfaces were used to evaluate the mouthfeel of the different microgels.
According to Professor Anwesha Sarkar, who led the study, the plant proteins were converted into hydrated ones by forming a spider-like web that held water around them, resulting in the desired juiciness in the mouth. The use of microgels did not require added chemicals and can be easily implemented in the food industry.
To validate their findings, the researchers used atomic force microscopy, which confirmed the spherical shape and individual spacing of the plant protein microgels. This visual confirmation added weight to their theoretical studies.
The researchers hope that this breakthrough will address the texture barrier that often hinders consumer acceptance of plant-based proteins. The microgels, with their lubricity equivalent to a 20% fat emulsion, have the potential to serve as a fat substitute in plant-based meat products.
In summary, this study introduces a novel technique to enhance the texture of plant-based meat analogues using microgels. By incorporating lubrication into plant proteins, they can mimic the mouthfeel of real meat. This innovation has the potential to increase the popularity of plant-based proteins in the food and beverage industry.
