Location: Food Processing and Sensory Quality Research
Project Number: 6054-30600-009-000-D
Project Type: In-House Appropriated
Start Date: Jun 24, 2025
End Date: Jun 23, 2030
Objective:
Objective 1: Determine the biochemical mechanisms involved in effective texturization of plant proteins to enable increased commercial use of plant protein ingredients.
Objective 2: Develop innovative methods for texturization of plant-based proteins and assess the effects of these technologies on food product quality and sensory characteristics to enable the development of new products.
Approach:
By 2050, global food production must increase by 70% to support a growing population. Achieving this goal would require approximately 33% of dietary protein to come from alternative protein sources. This research aims to explore the biochemistry of plant protein texturization and leverage these insights to innovate processing methods for plant protein fractions. We will identify the biochemical parameters and transformations necessary to produce high-quality, reproducible alternative protein products using both extrusion and non-extrusion technologies. Specifically, the project will investigate how pulse protein isolation procedures impact biochemical properties and physical quality of protein products. Additionally, we will examine the role of disulfide-mediated protein polymerization in the formation of textured plant proteins and assess how sugars influence protein texturization. Furthermore, we will develop non-extrusion processes to enhance the texturization of plant proteins, alongside establishing sensory quality benchmarks for hybrid meat products. By addressing these critical areas, this research seeks to contribute to the advancement of sustainable protein sources, ultimately aiding in the effort to meet future food production demands.