Enhancing Plant-based Meat Texture and Consumer Acceptability with Microbial Transglutamianse

Adoption of plant-based meat products depends on consumer preferences. 95% of consumers believe plant-based meats need to improve, and 59% are concerned with long ingredient statements and unfamiliar ingredients. Enzymes, such as the protein cross-linking enzyme microbial transglutaminase (MTGase), are powerful tools to enhance ingredients already present in the formulations of plant-based meat products. These enzymes can replace functional additives used to bind and generate firmer texture such as methylcellulose and carrageenan, while benefiting from regulatory processing-aid labelling exemptions. This work moved beyond the lab into pilot scale validation of MTGase combined with suitable plant-protein substrates as effective methylcellulose replacers in plant-based burgers. Protein ingredients were screened for performance with MTGase in a simple gelation and gel strength assay. Suitable pea and soy protein substrates were selected, and plant-based burger formulas modified to prepare a methylcellulose control and MTGase experimental versions of each burger type (soy and pea). The microstructure of methylcellulose and MTGase burgers made at pilot scale was visualized by confocal microscopy to image the protein, lipid, and carbohydrate components. The images depict protein structure (Red) of the samples. Larger, more cohesive particles in the burgers made with MTGase were observed, consistent with transglutaminase-mediated cross-linking (see Figure 1). Effective binding was observed at macroscale suggesting that MTGase is a suitable methylcellulose replacement. The burgers were also assessed via texture analysis, revealing similar raw and cooked hardness between methylcellulose control and MTGase test burgers (see Figure 2). Further, microbiological test results on finished products demonstrated all the finished burgers were safe for consumption. This work presents a novel solution for binding and developing the appropriate texture in plant-based meats, further valorizing plant-proteins, while also enhancing consumer acceptability.