Methods and compositions for consumables

Abstract

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

1 . (canceled) 
     
     
         2 . A consumable food product comprising an isolated iron-containing protein and an isolated plant protein. 
     
     
         3 . The consumable food product of  claim 2 , wherein the iron-containing protein is a heme protein. 
     
     
         4 . The consumable food product of  claim 2 , wherein the iron-containing protein is selected from the group consisting of a hemoglobin, a myoglobin, a leghemoglobin, a non-symbiotic hemoglobin, a chlorocruorin, an erythrocruorin, a neuroglobin, a cytoglobin, a protoglobin, a truncated 2/2 globin, HbN, a cyanoglobin, HbO, Glb3, a cytochrome, a Hell's gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin. 
     
     
         5 . The consumable food product of  claim 2 , wherein the iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1. 
     
     
         6 . The consumable food product of  claim 2 , wherein the iron-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal. 
     
     
         7 . The consumable food product of  claim 2 , wherein the isolated plant protein is selected from the group consisting of a ribosomal protein, a hexokinase, a lactate dehydrogenase, a fructose bisphosphate aldolase, a phosphofructokinases, a triose phosphate isomerase, a phosphoglycerate kinase, a phosphoglycerate mutase, an enolase, a pyruvate kinase, a glyceraldehyde-3-phosphate dehydrogenase, a pyruvate decarboxylases, an actin, a translation elongation factor, ribulose-1,5-bisphosphate carboxylase oxygenase, ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), a seed storage protein, an oleosin, a caloleosin, a steroleosin, vegetative storage protein A, and vegetative storage protein B. 
     
     
         8 . The consumable food product of  claim 7 , wherein the seed storage protein is selected from an albumin, a glycinin, a conglycinin, a globulin, a vicilin, a conalbumin, a gliadin, a glutelin, a gluten, a glutenin, a hordein, a prolamin, a phaseolin, a proteinoplast, a secalin, a triticeae gluten, and a zein, and a mixture of two or more thereof. 
     
     
         9 . The consumable food product of  claim 8 , wherein, when the seed storage protein is conglycinin, the consumable food product contains between 2% and 6% by weight of the seed storage protein. 
     
     
         10 . The consumable food product of  claim 2 , further comprising a fat. 
     
     
         11 . The consumable food product of  claim 10 , wherein the fat is selected from the group consisting of corn oil, olive oil, soy oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, algal oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, an oil produced by bacteria, an oil produced by archaea, an oil produced by fungi, an oil produced by genetically engineered bacteria, an oil produced by genetically engineered algae, an oil produced by genetically engineered archaea, and an oil produced by genetically engineered fungi, and a mixture of two or more thereof. 
     
     
         12 . The consumable food product of  claim 2 , wherein the consumable food product is characterized by one or more of the following: contains no methylcellulose, contains no carrageenan, contains no caramel color, contains no konjac flour, contains no gum arabic, contains no acacia gum, contains less than 1% wheat gluten, contains no soy protein isolate, contains no soy protein concentrate, contains no soy protein, contains less than 5% carbohydrates, contains no tofu, contains less than 1% cellulose, contains no cholesterol, or contains less than 5% insoluble carbohydrates. 
     
     
         13 . The consumable food product of  claim 2 , wherein the consumable food product contains between 5% and 30% by weight of the isolated plant protein. 
     
     
         14 . The consumable food product of  claim 2 , wherein the consumable food product contains about 0.05% to about 0.6% by weight of the isolated iron-containing protein. 
     
     
         15 . The consumable food product of  claim 2 , wherein the isolated iron-containing protein is leghemoglobin. 
     
     
         16 . The consumable food product of  claim 2 , wherein the consumable food product comprises a plant-based meat replica. 
     
     
         17 . The consumable food product of  claim 2 , wherein the consumable food product comprises an animal meat product. 
     
     
         18 . A meat substitute product comprising an isolated iron-containing protein. 
     
     
         19 . The meat substitute product of  claim 18 , wherein the meat substitute product comprises an animal meat product. 
     
     
         20 . The meat substitute product of  claim 18 , wherein the meat substitute product, before it is cooked, accurately mimics the color of an equivalent meat product in its raw state, and after it is cooked, accurately mimics the color of the equivalent meat product in the cooked state. 
     
     
         21 . The meat substitute product of  claim 18 , wherein the meat substitute product, after it is cooked, further accurately mimics one or more of the texture, aroma, and taste of the equivalent meat product in the cooked state. 
     
     
         22 . The meat substitute product of  claim 18 , wherein the iron-containing protein is selected from the group consisting of a hemoglobin, a myoglobin, a leghemoglobin, a non-symbiotic hemoglobin, a chlorocruorin, an erythrocruorin, a neuroglobin, a cytoglobin, a protoglobin, a truncated 2/2 globin, HbN, a cyanoglobin, HbO, Glb3, a cytochrome, a Hell's gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin. 
     
     
         23 . The meat substitute product of  claim 18 , wherein the isolated iron-containing protein is leghemoglobin. 
     
     
         24 . The meat substitute product of  claim 18 , wherein the meat substitute product contains about 0.05% to about 0.6% by weight of the isolated iron-containing protein. 
     
     
         25 . The meat substitute product of  claim 18 , further comprising an isolated plant protein. 
     
     
         26 . The meat substitute product of  claim 25 , wherein the isolated plant protein is selected from the group consisting of a ribosomal protein, a hexokinase, a lactate dehydrogenase, a fructose bisphosphate aldolase, a phosphofructokinases, a triose phosphate isomerase, a phosphoglycerate kinase, a phosphoglycerate mutase, an enolase, a pyruvate kinase, a glyceraldehyde-3-phosphate dehydrogenase, a pyruvate decarboxylases, an actin, a translation elongation factor, ribulose-1,5-bisphosphate carboxylase oxygenase, ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), a seed storage protein, an oleosin, a caloleosin, a steroleosin, vegetative storage protein A, and vegetative storage protein B. 
     
     
         27 . The meat substitute product of  claim 26 , wherein the seed storage protein is selected from an albumin, a glycinin, a conglycinin, a globulin, a vicilin, a conalbumin, a gliadin, a glutelin, a gluten, a glutenin, a hordein, a prolamin, a phaseolin, a proteinoplast, a secalin, a triticeae gluten, and a zein, and a mixture of two or more thereof. 
     
     
         28 . The meat substitute product of  claim 27 , wherein, when the seed storage protein is conglycinin, the consumable food product contains between 2% and 6% by weight of the seed storage protein. 
     
     
         29 . The meat substitute product of  claim 20 , wherein the equivalent meat product is beef. 
     
     
         30 . The meat substitute product of  claim 29 , wherein the equivalent meat product beef is in the form of ground beef.