Formulation and characterization of plant-based egg white analogs using RuBisCO protein

RuBisCO protein, which can be isolated from abundant and sustainable plant sources, can mimic some of the desirable functional attributes of egg white proteins. In this study, plant-based egg white analogs were successfully produced using 10 w% RuBisCO solutions (pH 8). These protein solutions had similar apparent viscosity-shear rate profiles, shear modulus-temperature profiles, gelling temperatures, and final gel strengths as egg white. However, there were some differences. RuBisCO protein gels were slightly darker than egg white, which was attributed to the presence of phenolic impurities. Moreover, RuBisCo proteins exhibited a single thermal transition temperature (∼66 °C) whereas egg white proteins exhibited two (∼66 and ∼81 °C). RuBisCO gels were more brittle but less chewy and resilient than egg white gels. This study provides valuable insights into the potential of RuBisCO protein for formulating plant-based egg white analogs.