Year: 2025
Type: article
Abstract: Plant‐based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability. However, there are challenges in simulating desirable appearance, texture, and flavor using only plant‐based protein sources. Polysaccharide addition during the formulation and texturization of plant proteins can improve the physicochemical and sensory properties of texturized protein products. In this regard, a clear understanding of the fundamental properties of polysaccharides is essential for transforming plant proteins into fibers or nonfilamentous protein aggregates. Enhancing water‐holding capacity, gelation, and binding functionality is crucial for overcoming structural and textural obstacles of plant‐based meat. Herein, the underlying characteristics of functional polysaccharides, their current applications, and future potential for advancing research on artificial meat are highlighted.
Source: Food biomacromolecules.
DOI: 10.1002/fob2.70005
Institutions: University of Nebraska–Lincoln, South Dakota State University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Awards: G1556497630, G2349746954
OpenAlex ID: W4409306776