Nutrition & Food

·

Study

Pea and Shiitake Blend Makes Meaty Plant Protein

Pea and Shiitake Blend Makes Meaty Plant Protein

Shiitake

What they found

Extruded pea protein and shiitake produced a 73.5% protein meat alternative with fibrous texture.

Extruded pea protein and shiitake produced a 73.5% protein meat alternative with fibrous texture.

The number

73.5% content

How solid is it?

Field study

Field study

Materials/engineering

Materials/engineering

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pisum sativum, Lentinus edodes

Pisum sativum, Lentinus edodes

Published in

European Food Research and Technology

European Food Research and Technology

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Meaty Pea & Shiitake

Meaty Pea & Shiitake

A new plant-based meat blend combines pea protein (Pisum sativum) and shiitake mushroom (Lentinus edodes) to improve texture, nutrition, and water absorption. By optimizing temperature and mixing ratios during extrusion, researchers created a protein with 73.5% content, enhanced fibrous structure, and favorable amino acids, offering a promising alt-protein solution with real bite.

A new plant-based meat blend combines pea protein (Pisum sativum) and shiitake mushroom (Lentinus edodes) to improve texture, nutrition, and water absorption. By optimizing temperature and mixing ratios during extrusion, researchers created a protein with 73.5% content, enhanced fibrous structure, and favorable amino acids, offering a promising alt-protein solution with real bite.

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