Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

Abstract

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0–2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.