Research pioneers new frontiers in plant-based food science

Date:
April 12, 2022
Source:
American Institute of Physics
Summary:
Modern methods of creating plant-based meat can yield high optical
similarities and targeted molecular-sensory methods, but on a
molecular scale, it appears completely different from the food it
tries to mimic.

Scientists investigate the molecular function and effects of
vegetable proteins of different origins to identify sensory weak
points in plant- based substitutes, employing rheology and tribology
and bringing greater insight than pure sensory analyses. They
said muscle proteins emulsify fats and oils in a very different
way while lending to a different biting behavior.



FULL STORY ========================================================================== Plant-based meat surrogates have been the rage for some time. "Impossible"
has become a buzzword to tout everything from vegetarian burgers at fast
food chains to meatless alternatives in grocery store aisles. Indeed,
modern methods of biotechnology, food technology, and process engineering
can yield high optical similarities and targeted molecular-sensory
methods that can largely approximate appearance, taste, and smell.


==========================================================================
On a molecular scale, however, plant-based meat appears completely
different from the food it tries to mimic, which is noticeable in
various ways.

In Physics of Fluids, by AIP Publishing, scientists from Germany -- a
country that produces more than 1,200 types of sausages -- investigate
the molecular function and effects of vegetable proteins of different
origins to identify sensory weak points in plant-based meat substitutes.

"We use direct comparisons of meat-based, vegetarian with egg white,
and pure vegan versions to show the differences in bite, chewing,
mouthfeel, bolus formation, and associated enjoyment characteristics
of the sausages," said co- author Thomas A. Vilgis, from the Max Planck Institute for Polymer Research.

The researchers said muscle proteins emulsify fats and oils in a very
different way than plant proteins do while lending to a different biting behavior in the mouth.

"The 'crunch' or 'crack' of meat sausages is inevitably different than
that of vegan sausages, simply because the molecular properties of the
proteins are markedly different," said Vilgis.

In addition to tensile experiments, Vilgis and his colleagues employed
rheology and tribology in molecular models, bringing greater insight
than pure sensory analyses to examine meat sausages and their vegetarian surrogates.

"We're looking much deeper than what is usually done in food technology,
by taking into account the molecular properties of ingredients as much
as possible," Vilgis said.

"We are taking a closer look at the proteins as well as the sequence
of amino acids, which we understand as a 'code' from which we can read
certain properties to better understand the behavior of the sausages
in the mouth when they are consumed. Thus, fundamental differences in
the molecular structure and mouthfeel become immediately apparent."
Building on the authors' previous research of soft matter theory and theoretical polymer physics, the study represents an entirely new approach
to experimental food science.

"We're working directly at the interface between basic science and technological application," said Vilgis. "With these methods, it is
possible to make predictions in how the physical properties of an
alternative sausage can be improved -- and make targeted developments."

========================================================================== Story Source: Materials provided by American_Institute_of_Physics. Note: Content may be edited for style and length.


========================================================================== Journal Reference:
1. Marta Ghebremedhin, Mathias Baechle, Thomas A. Vilgis. Meat-,
vegetarian-, and vegan sausages: Comparison of mechanics, friction,
and structure. Physics of Fluids, 2022; 34 (4): 047112 DOI:
10.1063/5.0083730 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2022/04/220412140958.htm

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