An Indian-origin scientist in the UK is spearheading research to make <a href="https://www.mid-day.com/lifestyle/food/article/cook-it-two-ways-a-home-style-take-and-a-modern-twist-on-the-meaty-jackfruit-23190310" rel="none">plant-based meat</a> more juicy without adding fat.&nbsp;
One of the biggest obstacles to the uptake of plant-based <a href="https://www.mid-day.com/lifestyle/food/article/veganuary-is-veganism-possible-on-a-budget-long-term-mumbai-vegans-say-it-is-23210009" rel="none">alternatives</a> to meat is their very dry and astringent feel when they are eaten.&nbsp;
Scientists, led by professor Anwesha Sarkar at the University of Leeds, are revolutionising the sensation of plant proteins, transforming them from a substance that can be experienced as gloopy and dry to one that is juicy and fat like.&nbsp;
The only substance they are adding to the plant proteins is water.&nbsp;To bring about this change, the team created plant protein microgels, through a process called microgeletion.&nbsp;
Plant proteins -- which start off as dry with a rough texture -- are placed in water and subjected to heating.&nbsp;This alters the structure of the protein molecules which come together to form an interconnected network or gel which traps water around the plant proteins.&nbsp;
The gel is then homogenised, which breaks the protein network into a microgel made up of tiny particles that cannot be seen with the <a href="https://www.mid-day.com/lifestyle/health-and-fitness/article/prevention-of-blindness-week-2023-mumbai-experts-explain-why-you-should-be-concerned-about-glaucoma-and-the-need-for-regular-eye-checkups-23279661" rel="none">naked eye</a>.&nbsp;
Under pressure, as they would be when they are being eaten, the microgels ooze water, creating a lubricity akin to that of single cream.&nbsp;
"What we have done is converted the dry plant protein into a hydrated one, using the plant protein to form a spider-like web that holds the water around the plant protein," said Professor Sarkar. This gives the much-needed hydration and juicy feel in the mouth.&nbsp;
"Plant-based protein microgels can be created without having to use any added chemicals or agents using a technique that is widely available and currently used in the food industry. The key ingredient is water," she said.&nbsp;
The research team, who published their findings in the scientific journal Nature Communications, said the dryness of plant proteins has been a "key bottleneck for consumer acceptability".&nbsp;
With the breakthrough, the research team hope consumer interest in plant-based proteins will be revitalised, encouraging people to reduce their reliance on animal products for protein intake, a necessary step if global climate change targets are to be met.&nbsp;
More than half of the 18 billion tonnes of carbon dioxide equivalents produced each year from food production comes from rearing and processing animal products.&nbsp;
The researchers said the protein microgels "offer a unique platform to design the next generation of healthy, palatable and sustainable foods".&nbsp;
Given the lubricity of the microgels, akin to that of a single cream, means they could be adapted for other uses in the food processing industry, such as replacing fat that has been removed from a foodstuff to develop healthier options, the researchers noted.&nbsp;
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Scientists, led by professor Anwesha Sarkar at the University of Leeds, are revolutionising the sensation of plant proteins

UK-based Indian-origin scientist makes plant-based meat more juicy with no fat

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Home / Lifestyle / Health & Fitness / Article / UK-based Indian-origin scientist makes plant-based meat more juicy with no fat

UK-based Indian-origin scientist makes plant-based meat more juicy with no fat

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