Agricultural and Biological Sciences
4 years ago

New research reveals key to creating fibrous meat alternatives with gluten

Food Hydrocolloids
Apparent universality of leguminous proteins in swelling and fibre formation when mixed with gluten
Steven H.V. Cornet, Jan M. Bühler, Raquel F.S. Gonçalves, Marieke E. Bruins, R.G.M. van der Sman, Atze Jan van der Goot

Paper Summary

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Fibrous meat-like products can be made by mixing gluten with other proteins like pea, fababean, or soy. The more gluten in the mix, the less the other protein swells, showing a continuous gluten network. Mixing gluten with these proteins creates fibrous structures at certain gluten levels. This effect is the same for all tested proteins, meaning gluten is needed for fiber formation while the other protein just fills in.