Food Science and Technology

Transforming sustainable plant proteins into high-performance lubricating microgels

B. Kew, M. Holmes, et al.

Discover how researchers Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, and Anwesha Sarkar have transformed plant proteins into microgels, enhancing their lubricity and reducing friction significantly compared to traditional proteins. This innovative advancement could pave the way for healthier and more appealing food options, all while supporting sustainability.

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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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