David Julian McClemmons
Appearances
Today, Explained
Whey too much protein
My name's David Julian McClemmons and I'm a distinguished professor in the Department of Food Science at the University of Massachusetts. And I do a lot of work on protein fortification of plant-based foods.
Today, Explained
Whey too much protein
So we're trying to make plant-based alternatives. The most common way is you just basically take the plant, you grind it up into a powder, then you put it in water, and then you make it very alkaline, and that causes the proteins to dissolve.
Today, Explained
Whey too much protein
And then you collect them, and then you change the pH again, and they all come out of solution, and you get this big curd that you can take and dry and use as a protein isolate. So we've made plant-based scallops.
Today, Explained
Whey too much protein
Plant-based chicken and plant-based eggs that are fortified with proteins and other healthy ingredients, so things like potatoes or peas or soybeans or nettles.