Transforming sustainable plant proteins into high-performance | ResearchBunny

Index

Abstract

Plant protein consumption is crucial for sustainability, but their astringent off-sensation hinders adoption. This study shows that transforming plant proteins into physically cross-linked microgels significantly improves their lubricity, reducing boundary friction by an order of magnitude compared to native proteins and matching the performance of oil/water emulsions. These plant protein microgels offer a platform for designing healthier, more palatable, and sustainable foods.

Publisher

Nature Communications

Published On

Aug 07, 2023

Authors

Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, Anwesha Sarkar

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