Document Type
Article
Publication Date
3-2025
Abstract
Plant-based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability. However, there are challenges in simulating desirable appearance, texture, and flavor using only plant-based protein sources. Polysaccharide addition during the formulation and texturization of plant proteins can improve the physi- cochemical and sensory properties of texturized protein products. In this regard, a clear understanding of the fundamental properties of polysaccharides is essential for transforming plant proteins into fibers or nonfilamentous protein aggregates. Enhancing water-holding capacity, gelation, and binding functionality is crucial for overcoming structural and textural obstacles of plant-based meat. Herein, the un- derlying characteristics of functional polysaccharides, their current applications, and future potential for advancing research on artificial meat are highlighted.
Publication Title
Food Biomacromolecules
Volume
2
First Page
182
Last Page
192
DOI of Published Version
10.1002/fob2.70005
Publisher
Wiley
Rights
Copyright © 2025 the authors
Recommended Citation
Dahal, Prashant; Hall, Clifford; and Janaswamy, Srinivas, "Impact of Polysaccharides on Advancing Plant-based Meat Alternatives" (2025). Dairy Science and Food Science Faculty Publications: 2022 to Present. 98.
https://openprairie.sdstate.edu/dairy_pubs/98
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.