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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Thin, cohesive plant‑protein sheets are assembled layer‑by‑layer to create fibrous, meat‑like textures in plant‑based analogs.
Origin: Japanese and Korean (Traditional to contemporary) — East Asia
See full technique reference →The process begins with thermal denaturation of soy or pea protein isolates at 70–80 °C, forming a continuous film. Transglutaminase (0.5–1 % w/w) cross‑links glutamine–lysine residues at 37 °C for 2 h, enhancing inter‑sheet adhesion. Adding 2 % NaCl during casting reduces solubility, increases tensile strength, and improves moisture retention.
Primary Reaction
Protein denaturation and enzymatic cross‑linking via transglutaminase
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