Meat Substitute Composition

• Main Authors: Chuang, Yu Chun, Naidu, Arin, Jiang, Li
• Format: Patent
• Language: English
• Published: 30.03.2023
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

To provide a meat substitute composition having a texture and sensory properties closer to those of real meat than a meat substitute composition in the related art, the present disclosure provides meat substitute composition containing a polypeptide that satisfies the following (1) or (2):(1) number of amino acid residues is 150 or more, an alanine residue content is 12 to 40%, and a glycine residue content is 11 to 55%; or(2) an amino acid residue content of at least one type selected from the group consisting of serine, threonine, and tyrosine, an alanine residue content, and a glycine residue content account for 56% or more altogether.