What is it about?
this study proposes using enzymatic crosslinking treatment with cost-effective processing methods to enhance the textural and structural properties of faba bean protein-based meat analogues with minimal additives. This study explores the use of enzymes such as transglutaminase (TG) and laccase (LC) to promote crosslinking reactions of amino acids through different mechanisms.
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Why is it important?
The meat industry significantly contributes to environmental issues, and the high consumption of animal-based foods is a growing concern. As a response, there has been a rise in the development and commercialization of plant-based meat alternatives. However, producing these alternatives often involves processing additives and complex techniques to achieve the desired texture and sensory properties. The study uses various techniques to demonstrate the effectiveness of transglutaminase and laccase in improving the microstructure, texture, and water-holding capacity of formulated meat analogues.
Perspectives
Transglutaminase has led to excellent replication of a commercial luncheon meat product. At the same time, laccase has shown potential in making the designed meat analogues more comparable to animal meat products. This study provides valuable insights into the role of transglutaminase and laccase in cross-linking plant proteins and offers a more accurate formulation of meat analogues that closely resemble authentic meat in the future.
Dr Pratheep K Annamalai
University of Queensland
Read the Original
This page is a summary of: Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments, Sustainable Food Technology, January 2024, Royal Society of Chemistry,
DOI: 10.1039/d4fb00045e.
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