Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang · 2024
Read Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG) by Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11582775.txt.
Description
Lianzhou Jiang leads a team of eight authors in 2024 in tuning the recipe for plant-based meat until its bite feels right. The chew of these products comes from fibers formed by two proteins, soy protein isolate and wheat gluten, and the ratio between them steers the whole texture.
The team tested seven mixes, from soy-heavy to gluten-heavy. Adding gluten softened hardness and chewiness while making the product springier and brighter. At nine parts soy to three parts gluten, the fibers, stiffness, and thickness peaked together. Spectroscopy confirmed the protein network changes behind the numbers. Makers chasing a convincing bite now have a tested sweet spot.
Catalog record
| CREATOR | Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 36 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |