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pea proteinAmerican Society for Biochemistry and Molecular Biology
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69% Informative
Meat analogs such as the Impossible burger are made with wheat proteins, which produce a more realistic beef-like texture.
Pea proteins that make up ground beef alternatives from brands such as Beyond Meat have been modified.
Scientists at the University of Minnesota are working to modify pea proteins so their texture more closely resembles beef.
After downstream processing, transglutaminase-treated proteins could create a firm, beef-like texture in a product like a burger.
Ismail and her team will work with company partners to figure out how these results could be efficiently translated into a marketable product.
“We need to develop more sustainable processes to get the protein out of the plant,” Ismail said.
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