What are the characteristics of plant protein from different raw materials

In the plant food industry, plant meat products are a rising star. Factors such as health and environmental protection have promoted the vigorous development of the plant meat market.

The outbreak of Covid-19 directly catalyzed the rapid development of the vegetable meat industry. KFC and Starbucks have successively launched their own vegetable meat products.

It is understood that the basic production process of plant meat is to use soy protein, wheat protein, pea protein, etc. as the main raw materials, through physical processing methods such as extrusion, to produce silky protein similar to real meat fiber, and then rehydrate, chop and mix. Seasoning, molding and other processes are used to make reconstituted meat.

Some experts also said: “The purpose of extrusion technology is to imitate the fibrous taste of meat. This process sounds easy, but it is difficult to do and requires a lot of experience. Moreover, in addition to the technology itself, your supply conditions and raw materials may have a relatively large impact on the quality and taste of the product. ”

So what are the advantages and disadvantages of different raw materials, let us briefly understand.

Soy Protein

Advantages: low cost, common and easy to obtain; complete protein (containing 8 kinds of amino acids necessary for the human body); drawing protein is more elastic, and gel emulsification is strong.

Disadvantages: there may be a beany smell; it is a potential allergen.

Pea protein

Advantages: Hypoallergenic, no phytoestrogens.

Disadvantages: The taste needs to be improved; the cost is higher than that of soybeans, and the production capacity is generally lower than that of soybeans; the texture protein has no fiber feeling; it is especially suitable for the processing of emulsified meat products and coarse ground meat products.

Wheat protein

Advantages: relatively low cost and easy to obtain.

Disadvantages: Wheat bran is a potential allergen; its nutritional value is lower than that of soy protein.

Each plant protein has its own advantages, but soy protein is still the most popular on the market. First, soy protein itself is a complete protein, with very high nutritional value. Secondly, the mouthfeel of soy protein made of plant meat is better. Moreover, the technology of soy protein processing is more mature, and people are more accustomed to soy protein psychologically.

Therefore, soy protein is still the most cost-effective plant protein on the market.