University of Massachusetts

Kanon Kobata

David McClements

Zhiyun Zhang

Hung Pham

A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.

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Amherst, MA, United States of America

Kanon Kobata