Legume Protein Isolate Properties and the Implications for Meat Analogue Production

The potential of utilizing legume protein isolates from plant sources such as soybean, yellow pea, and faba bean for the production of plant-based meat alternatives were investigated in this thesis. The roles of protein composition, structure, and solubility on the ability of the protein sources to form textural products were also determined. Different mechanism for proteins to form textural products was also shown through neutron scattering. This information can be used to improve the texture of plant-based meat alternatives.