Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues

Abstract

Background

In recent years, the demand for plant-based meat alternatives has surged as consumers become more conscious of health and environmental considerations. The growing demand for meat analogs has catalyzed extensive research into the molecular phenomena underlying the fabrication of these products.

Scope and approach

This review investigates the molecular interactions associated with the processing and structuring of plant proteins to enhance textural and functional attributes indicative of traditional meat. Key aspects explored include the molecular interactions of protein with polysaccharides, lipids, and water in creating fibrous and multilayer structures derived from food-based proteins such as pea, soy flour, soy isolate, soy protein concentrate, and wheat gluten-like sustainable sources. Various intrinsic and extrinsic factors like proteins ratio, protein structure, temperature, pH and salt concentration, shear rate, and lipids influencing the protein structuring are discussed to determine the structural anisotropy and flow behavior during these molecular interactions. Moreover, heat treatment, ultrasound treatment, oxidation, phosphorylation, glycosylation, and enzymatic hydrolysis which promote intermolecular bond formation and protein aggregation are also discussed in terms of gelation, rheological properties, and intricacies of forming protein networks to the development of structured plant-based meat.

Key findings and conclusions

Insights into these molecular intricacies not only contribute to the refinement of existing products but also pave the way for continued innovation in the dynamic field of plant-based meat alternatives.