Anni Nisov (M.Sc. Tech.), research scientist at VTT, explored various methods in her doctoral dissertation to improve the functionality of plant proteins, such as fibrousness, foaming ability, and solubility. The findings of the study can be applied to develop more appealing and functional plant-based meat analogues and ingredients, meeting the growing demand for sustainable and healthy plant-based food products.
Plant-based protein concentrates and isolates are developed for environmental and health reasons to reduce reliance on animal proteins. However, their performance in food applications is still limited compared to their animal counterparts. This dissertation aimed to tackle this challenge by investigating several functionalization strategies to improve plant protein performance in meat analogues and solubility-dependent food applications. The study investigated various plant protein isolates and concentrates, including rice, pea, wheat, oat, and rapeseed proteins.
In her dissertation, Nisov demonstrated that chemical pH-shifting and enzymatic protein modification improved the fibrous structure formation ability of the plant proteins that is a relevant indicator for meat-mimicking texture. Enzymes facilitate the formation and breaking of various bonds, which is crucial when aiming to modify the structure of plant proteins.
“Fermentation was successful in decreasing unwanted chemical-like off-flavours in rapeseed, but introduced bitterness, whereas chemical pH-shifting was found as a better alternative for targeted flavour modification. Additionally, limited enzymatic protein hydrolysis was found to enhance foaming and gelation properties of originally insoluble rice proteins,” Anni Nisov says.
This dissertation builds on existing research by providing scientific evidence but also practical strategies for food industry to improve plant protein functionality. The research also created tools to promote the use of fibre-rich plant protein concentrates over isolates, which can lead to improved sustainability and public health benefits through dietary changes.
“These products made from plant proteins could be used in the same way as, for example, minced meat, meat strips, or various other meat products. Highly soluble plant proteins, on the other hand, would be suitable for similar uses as milk, yogurt, or foaming ingredients that replace eggs.”
Dissertation: Functionalisation strategies for plant proteins in meat analogues and solubility-dependent food applications: https://aaltodoc.aalto.fi/handle/123456789/51
Place of public defence: 13 December 2024 at 12 o’clock (in Finnish time), Undergraduate Centre & Online
Public defence in Biotechnolofy, M.Sc. (Tech.) Anni Nisov | Aalto University
