Qualifica: professore

Istituzione/Azienda: University of Kentucky

Biografia:
Dr. Xiong is a distinguished professor at the University of Kentucky. His research program focuses on protein chemistry, functionality, and applications, emphasizing interactions of animal and plant-derived proteins and peptides with natural and functional food compounds for healthy food production. Dr. Xiong has vast experience with protein structural modification utilizing enzymatic and physicochemical methods to promote solubility, oil-water interfacial activity, and structure-forming properties of proteins. His latest research focuses on bridging the knowledge gap in developing plant-based meat alternatives in relation to real meat production and processing. He has published over 320 research papers in scientific journals and spoken at numerous international conferences. In addition to receiving many national and international awards, Dr. Xiong was elected fellow of IFT, ACS-AGFD, IUFoST, and currently serves as a journal editor in Food Bioscience.

Sessione di intervento
Fake Seafood: conoscere per anticipare

Intervento
Reproducing muscle structure from plant proteins: fruitless or doable?

Abstract
Texture is the most important sensory element of muscle foods, including red meat, poultry and fish. In meat analogue production, plant proteins (pulses and cereals) are extensively modified and processed in order to construct muscle-like texture for sensory perception. Thermal extrusion, wet spinning, conical shear, and 3D printing have been applied to form plant-based fibers that resemble muscle. However, the delicate fibril structure (nano-size) in muscle, which has an ultimate role for juiciness and tenderness of meat, differs sharply from fibers (micro-size) and is virtually impossible to replicate. This brief presentation will articulate structural differences between natural muscle and engineered plant protein fibers and highlight current fiberization technologies used in the alt-meat market.