Description
Thin, cohesive plant‑protein sheets are assembled layer‑by‑layer to create fibrous, meat‑like textures in plant‑based analogs.
Technical
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.
Science
Primary Reaction
Protein denaturation and enzymatic cross‑linking via transglutaminase
Sensory Profile
Aroma ()
neutralnuttymildearthytoastedslightly beany
Origin & History
Civilization
Japanese and Korean
Era