Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses.

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Growing consumer demand for plant-based meat alternatives driven by environmental, ethical, and health concerns.
• Need for innovative technologies to replicate the fibrous structure of meat in plant-based products.

Purpose of the Study:

• To explore fiber-spinning technology for producing plant-based protein fibers.
• To mimic the structural elements of meat muscle using plant-derived ingredients.
• To develop novel plant-based meat analogs with desirable textural properties.

Main Methods:

• Utilized soy protein, polysaccharides (pectin, xanthan gum, carrageenan), glycerol, and water for fiber formulations.
• Employed fiber-spinning technology with circular orifice dies for extrusion.
• Assessed extrudability, thermal, and rheological properties of the spun fibers.

Main Results:

• Polysaccharides enhanced fiber cohesiveness during extrusion.
• Fiber properties varied from pasty gels to elastic strands based on extrusion temperature.
• Extrudability correlated with the rheological properties (tan δ) of the formulations.

Conclusions:

• Fiber-spinning technology is a viable method for creating fibrous materials from plant-derived ingredients.
• Optimization of formulation and operating conditions is crucial for achieving desired fiber attributes.
• This technology holds potential for advancing the development of plant-based meat analogs.