Protein functionality in high protein plant-based cheese

Abstract: Animal proteins and by-products, such as milk and cheese, generate the greatest greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese industry is relevant, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. Waxy starch, plant-protein isolate, and coconut oil were combined to create a novel high-protein (18w/w) plant-based cheese. We determined that by using native waxy starch, we can change its existing viscoelastic properties by modulating gelatinization through the addition of plant proteins and fat. We found that based on a protein's surface activity, it can behave as either an active or passive filler. Proteins which had very low surface activity resulted in cheeses with melt and stretch 2-3times greater than those observed for commercial plant-based cheeses and more similar to dairy cheese. Whereas surface active proteins had little to no melt or stretch. The resulting rheological melting curves indicated that for the samples with low surface active protein, there were significantly greater decreases in the Storage modulus (G’) from 40-80^oC. The greater surface active proteins did not see the same degree of G’ decrease. We concluded that high surface active protein is more likely to interact and form large aggregates during the cheese-making process and sample melting, resulting in limited stretch and melt. The low surface active protein instead acts as a particulate filler creating strategic junction points to aid in network breakdown during heating. Ultimately by focusing on the functional properties of the proteins and utilizing the characteristics to modify foods, in this case, plant-based cheese, it is possible to have greater sustainability, reach higher nutritional protein levels and have superior product performance.