Glutamic acid production methods by protease and protein-glutaminase for plant-based meat analog patties

Abstract

An unresolved challenge for plant-based meat analog (PBMA) products is their low umami taste. This study aimed to develop novel methods to produce glutamic acid (Glu) and Glu-rich peptides using protease (PR) and protein-glutaminase (PG). The effects of the combination of PR and PG (PR+PG) on umami component production in soy-based protein and PBMA patties were examined and compared with those of the general enzymatic method using PR and glutaminase (PR+GT). The Glu content of PR+PG-treated soy proteins was significantly higher than that of PR+GT-treated proteins. In addition, PR+PG-produced peptides contained a higher proportion of acidic amino acids. Moreover, sensory evaluations revealed that PR+PG treatment significantly enhanced the umami taste of PBMA patties and decreased the bitter taste of PBMA patties compared to PR+GT. These findings suggest that the PR+PG treatment may be better suited than PR+GT treatment for the production of umami components in PBMA products.