03/25/2024
By Danielle Fretwell

The Francis College of Engineering, Department of Plastics Engineering, invites you to attend a Master's Thesis defense by Rohit Suryakant Jagtap on: Plant-based Protein Fiber Spinning and Whole Cut Meat Composite Assembly

Candidate Name: Rohit Suryakant Jagtap
Degree: Master’s
Defense: Tuesday, April 9, 2024
Time: 11:30 a.m. - 1:30 p.m.
Location: EITC 445

Committee:

  • Advisor: Jay Hoon Park, Assistant Professor, Plastics Engineering, University of Massachusetts Lowell
  • Akshay Kokil, Assistant teaching professor, Plastics Engineering, University Of Massachusetts Lowell
  • David Julian McClements, Professor, Department of Food Science, University Of Massachusetts Amherst

Brief Abstract :
This thesis study tackles the challenge of replicating the desired texture of traditional meat using plant-based alternatives. We introduce a groundbreaking approach to create soy protein isolate (SPI) microfibers that mimic the structure and size of real muscle fibers. Inspired by principles of plastics manufacturing, we utilize a syringe pump-based protein fiber spinning technique. By meticulously adjusting the SPI-to-buffer solution ratio (20-50% w/w) and experimenting with various extrusion conditions (25-100°C, 116-700 μm die size), we successfully generated continuous fibers with diameters ranging from 100 to 600 microns, closely resembling the natural fibril size of animal muscle (1-50 microns) [1]. Through tensile testing, we optimize the formulation and processing conditions to achieve the desired fiber properties. Subsequently, these microfibers are bundled and crosslinked using natural binders (Agar & transglutaminase) at different concentrations (2 & 4 wt.%) and heated at 100°C for 15 minutes to form cohesive "plant-based muscle" analogs. Texture Profile Analysis (TPA) meticulously compares the texture of these analogs to real chicken muscle, providing valuable insights for further refinement. The promising results demonstrate the potential of this method to replicate the texture of animal muscle, paving the way for the development of realistic plant-based meat alternatives. This research not only addresses the growing demand for sustainable food options but also holds significant promise for satisfying consumer preferences for meat-like texture in plant-based products.