016: Textural Properties Enhancement of Plant-Based Chicken Nuggets Using Microbial Laccase Produced Through Genetic Engineering Technology

Introduction

Plant-based meat has gained increasing attention as a sustainable alternative to traditional animal-based meat, which is associated with significant global impacts, including environmental degradation, public health concerns, animal welfare issues, and human health risks. Despite its growing popularity, plant-based meat faces two major challenges: poor protein binding capacity, requiring the addition of hydrocolloids or modified starches, and low sensory appeal, which reduces consumer acceptance. The objective of this study was to evaluate the potential of microbial laccase expressed by P. pastoris and B. subtilis to improve the physicochemical properties of plant-based chicken nuggets made from soy protein (SP) and wheat gluten (WG).

Methods

Microbial laccase from Geobacillus sp. JS12 was expressed using P. pastoris and B. subtilis systems. Optimal induction conditions for protein expression were evaluated, and enzymatic activity was assessed using 2,6-dimethylphenol (2,6-DMP) as the substrate. Purified microbial laccases were applied to plant-based chicken nuggets to analyze their effects on texture, color, water activity, and moisture content.

Results

The optimal methanol induction condition for the P. pastoris expression system was determined to be 30°C for 168 hours, achieving the highest protein expression. Enzymatic activity was confirmed by oxidizing 2,6-DMP to a colored product, measurable at 468 nm. Both microbial laccases from the expression systems exhibited activity with 2,6-DMP. When applied to plant-based chicken nuggets, microbial laccase-treated samples showed fewer cracks and pores, a denser structure, and significantly improved texture in terms of hardness and chewiness (p<0.05) compared to control and commercial laccase groups. No significant differences were observed in color or water activity.

Significance

This study demonstrates the potential of genetically engineered microbial laccase to improve the textural and structural properties of plant-based meat products, offering a viable solution to address current limitations in the plant-based meat industry.

Authors: Shih-Hsuan Chen, Lu-Sheng Hsieh, Li-Hsien Chen, Chuan-Liang Hsu*