Connective tissue from plant fibers
2021-2023
Dr. Sui is recreating the connective tissue of meat with plant protein fibrils to make better whole-cut alternative proteins.
PRODUCTION PLATFORM: Plant-based meat
TECHNOLOGY SECTOR: End product formulation and manufacturing
Project aims
This project will use plant protein fibrils to recreate the connective layers present in animal meats. The outcome would improve the mouthfeel of alternative proteins and enable the structuring of whole-cut products. It would also assess the functionality of these plant-based connective tissues in high-moisture extrusion. Additionally, this work will expand the capability of plant-based meats to biomimic animal tissue and would help enable the scalable production of high quality whole-cut alternative proteins.
Principal researcher
Dr. Xiaonan Sui
Professor, Northeast Agricultural University, China
Dr. Sui has more than 10 years of experience researching high-moisture extrusion in food applications. He has investigated the molecular structure of soy proteins and the structural networks of soy protein microgels.
Asian Cropportunities Report
This report provides a comprehensive summary of the opportunities that exist for Asian nations to develop supply chains for plant-based meat production.
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