Plant proteins start off as clumpy and poorly hydrated. Water is added and they are heated. The proteins change shape and trap water around themselves, creating a gel. That gel is broken up into a plant protein microgel, with plant protein particles surrounded by water. Credit: Ben Kew, University of Leeds
One of the biggest obstacles to the uptake of plant-based alternatives to meat is their very dry and astringent feel when they are eaten.
Scientists, led by Professor Anwesha Sarkar at the University of Leeds, are revolutionizing the sensation of plant proteins, transforming them from a substance that can be experienced as gloopy and dry to one that is juicy and fat like.
And the only substance they are adding to the plant proteins is water.
Plant protein microgels
To bring about this change, the scientists created plant protein microgels, through a process called microgeletion.
Plant proteins—which start off as dry with a rough texture—are placed in water and