Development and characterization of edible plant-based fibers using a wet-spinning technique

Analogous to those of natural animal muscle fibers is considered to be a major challenge in improving the texture of meat analog foods. Herein, in this current work, a facile and effective wet-spinning strategy is introduced for edible fibers fabrication based on sodium alginate/soybean protein isolate composite, which, to a large extent, significantly regulated by the interactions between polysaccharides and proteins. As illustrated, the ratio of polysaccharide/protein and pH values tailored the solution behavior of composite solutions, suggesting an influence of the spinning medium on the spinnability outcomes. The FTIR result after Gaussian multi-peaks-fitting additionally proved the types and relative strengths of hydrogen bonds in composite fibers, modulated by varying the preparation parameters. The SEM images of fibers showed that it could easily lead to the generation of porous structure inside the fiber in higher protein content or in alkaline pH condition. Importantly, increasing protein content could improve the water holding capacity, also impacting the stronger tensile strength of the composite fiber under neutral condition. In general, the facile preparation of edible fibers and the use of naturally abundant components in their synthesis provide a novel subassembly for the industrialized production of plant-based meat analogue.