Corn protein could make plant-based proteins taste meatier

Corn zein, a byproduct of the ethanol industry, could improve the texture of meat alternatives.

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Fabrizio Troiani | Dreamstime.com
Fabrizio Troiani | Dreamstime.com

Corn zein, a byproduct of the ethanol industry, could improve the texture of meat alternatives.

The corn protein has a similar viscoelasticity as wheat gluten, which is commonly used in meat alternatives. However, on its own, corn zein is too dense and tough to form a plant-based protein. 

“Soy and pea protein are really good proteins to make meat substitutes out of, but they don’t have all of the textural properties one needs. One of these properties is something called viscoelasticity,” Bruce Hamaker, a distinguished professor of food science at Purdue University, said.

“You need an agent in there to hold things together that also has some stretch to it that gives a tender bite to a plant-based chicken nugget.”

The current project builds on a previous study that developed corn zein to mimic gluten. By blending zein with soy or pea, the researchers hope the resulting product will have a viscoelasticity that better mimics the texture of meat than other alternatives. 

Challenges of mimicking meat texture

The plant-based foods market is set to make up 7.7% of the global protein market by 2030, with a value of $162 billion, according to a recent report from Bloomberg Intelligence. Plant-based chicken alternatives are especially primed for significant growth in the next 12-18 months, with innovation toward products that more closely resemble whole cuts expected. 

Taste and texture have historically been a major challenge for manufacturers of plant-based proteins. In a recent survey, two out of three Americans noted that they would eat more plant-based proteins vs. meat if the alternatives tasted better.

Although meat alternatives are typically viewed as healthier than animal products, some dieticians have pointed out that the amounts of sodium and saturated fat found in plant-based burgers are the same as those made of beef.

Another benefit of corn zein is that it offers meat alternative manufacturers an opportunity to create meat alternatives using an all-natural, gluten-free ingredient.

The research project received funding from the Foundation for Food & Agriculture Research (FFAR) and Open Philanthropy.

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