Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures.

This study investigated the possibility of using a phase separation, mixing, and enzymatic gelation approach to construct seafood analogs from plant protein-polysaccharide mixtures with properties mimicking real seafood. Heat-denatured pea protein (10%, /) and pectin (0-1%, /) were mixed to produce phase separated biopolymer blends. These blends were then subjected to mild shearing (350 rpm) to obtain fiber-like structures, which were then placed in molds and set by gelling the pea proteins using transglutaminase (2%, /).