Fabrication of Fiber Containing Soy Protein for Meat Substitute

Abstract

The plant-based meat substitutes have been actively developed for the sustainable food production. In this study, we attempted to fabricate the soy protein-based fibers imitating the meat fiber texture by wet spinning technique. The precursor solution containing soy protein isolate and sodium alginate was continuously injected into a calcium chloride solution, resulting in the formation of fibers due to the gelation of alginate cross-linked by calcium ion. The fiber diameter was a few times larger than those of meat muscle fibers and controllable by the speed of rotating collector. The protein content of fiber was close to those of meats, and slightly increased by increasing the soy protein concentration of precursor solution. The mechanical strength of assembled fiber block was almost independent of the soy protein concentration, and was controllable by the sodium alginate concentration of precursor solution. The grilled fiber block had the mechanical strength between those of grilled pork and beef, demonstrating its potential applicability to the meat substitute with simulated nutrition and texture.