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Scientists in Japan have conducted new research into improving the texture and taste of plant-based meat analogues using protein-glutaminase.

The researchers, from Japan’s Amano Enzyme Innovation Center in Kakamigahara, set out to improve the liquid-holding capacities of burger patties made from textured vegetable proteins (TVP). Their work was published in the scientific journal Plos One.

According to the team, the lack of juiciness in plant-based meat imitation products is caused by their inability to retain unsaturated oils in a liquid state at room temperature. While solid fats such as coconut oil are often added by plant-based meat manufacturers to add the juiciness provided by animal fat in traditional meat products, the researchers pointed out that these have high saturated fatty acid content.

The World Health Organization recommends that saturated fats should not constitute more than 10% of the total fat content in the diet. With consumer health concerns and demand for ‘clean label’ alternatives increasing, food processing using enzymes – which are not considered additives in the case that they are denatured or inactivated by the final food product – is attracting more attention in the plant-based space.

Protein-glutaminase is an enzyme that can be used to improve the functionality of meat alternative products based on plant proteins such as soy, pea and wheat.

The research team in Japan said that the enzyme may be ‘the only enzyme capable’ of modifying TVPs without the risk of developing peptide-derived bitter tastes or TVP collapse, due to the difficulty in controlling the activity of most protein-modifying enzymes.

Soy protein isolate and soy-based TVP were tested during the experiment, treated with the protein-glutaminase for three hours at 50°C and then boiled for five minutes to end the reaction. The dry proteins were also evaluated for their liquid-holding capacities, dissolved in water and canola oil and left to sit for 30 minutes. Their emulsifying and foaming properties were also evaluated.

Plant-based burgers were prepared using the protein-glutaminase treated TVPs and a binder (methylcellulose), followed by the addition of water, canola oil, pea protein isolates and potato starch.

The researchers found that after grilling, the plant-based patties composed of the protein-glutaminase-treated TVPs showed significantly higher liquid-holding capacities than control patties made without, suggesting that the enzyme could produce increased juiciness in plant-based burgers.

An additional benefit was also discovered – after the treated TVP underwent a wash process, it was found that the treatment easily reduced various ‘beany’ off-flavour compounds by 58-85%.

The results of an in vitro protein digestion test also showed higher amounts of free amino nitrogen released from the treated patties, indicating that they were easier to degrade with digestive enzymes and absorb nutrients.

Because protein-glutaminase is inactive after the grilling process, it is not an additive by regulation and therefore does not need to be listed as an ingredient. The team said its findings could pave the way for food manufacturers to develop clean-label plant-based meat analogues that are “more attractive to consumers”.

#AmanoEnzymeInnovationCenter #enzymes #Japan #plantbasedmeat

Research paves the way for juicier plant-based meat

The Plant Base

11 December 2023

Research paves the way for juicier plant-based meat

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