To feed the growing world population new protein-rich food needs to be developed. So far, one of the major sources of protein is meat. However, a high demand for animal protein foods would cause serious environmental problems. To create a successful alternative for meat, we need to develop a plant protein-based substitute with a good texture. Formation of meat analogues with a fibrous texture is a real challenge. So far, only three techniques to structure foods are known: extrusion, spinning and mixing, but those processes do not satisfactorily structure the plant proteins into fibers on a small length scale. Our project aims at developing a new structuring method devoted to texturize plant proteins. The technology is based on simple shear flow. Different vegetable proteins are used to create insoluble complexes, which could be ordered upon flow in an anisotropic structure. The ultimate aim is the use of sophisticated techniques, like SAXS and SANS to understand the underlying structuring mechanisms that leads to anisotropy in concentrated protein systems.
|Publication status||Published - 2014|
|Event||Neutrons and Food 3 - |
Duration: 9 Jul 2014 → 11 Jul 2014
|Conference||Neutrons and Food 3|
|Period||9/07/14 → 11/07/14|