Description
Synthetic heme analogues are coordinated with iron(II) and incorporated into plant proteins to mimic meat color and flavor.
Technical
The assembly involves coordinating Fe(II) with porphyrin ligands such as protoporphyrin IX or substituted porphyrins in a neutral pH buffer with high ionic strength to stabilize the complex. The reaction is performed at 37–45 °C under inert atmosphere to prevent oxidation, and the resulting complex is blended into soy protein isolate at 5–10 wt % and heated to 70–80 °C during extrusion to promote binding and Maillard‑like flavor development.
Science
Primary Reaction
Coordination of Fe(II) to porphyrin ligand forming a heme complex.
Sensory Profile
Aroma ()
earthymeatyumamimetallicsavoryiron-likemineralblood-likecharredroasted