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 composition for enhancing a meat substitute comprising:
 an isolated and purified heme-containing protein selected from leghemoglobin and myoglobin, wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.   
     
     
         3 . The composition of  claim 2 , wherein the isolated and purified heme-containing proteins is leghemoglobin. 
     
     
         4 . The composition of  claim 2 , wherein the isolated and purified heme-containing proteins is myoglobin. 
     
     
         5 . The composition of  claim 2 , wherein the composition comprises an aqueous solution. 
     
     
         6 . A meat substitute comprising the composition of  claim 2 . 
     
     
         7 . The meat substitute of  claim 6 , comprising 0.01% to 5% by weight of the isolated and purified heme-containing protein. 
     
     
         8 . A method of enhancing a meat substitute so that when the meat substitute is cooked, the meat substitute releases an odorant associated with meat, the method comprising:
 isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; and   combining the heme-containing protein with the meat substitute to generate the odorant when the meat substitute is cooked.   
     
     
         9 . The method of  claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism. 
     
     
         10 . The method of  claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria. 
     
     
         11 . The method of  claim 8 , wherein the odorant is 2-octanone. 
     
     
         12 . The method of  claim 8 , wherein the odorant is 2-methylfuran. 
     
     
         13 . The method of  claim 8 , wherein the isolated and purified heme-containing protein is leghemoglobin. 
     
     
         14 . The method of  claim 8 , wherein the isolated and purified heme-containing protein is myoglobin. 
     
     
         15 . The method of  claim 8 , wherein the meat substitute comprises 0.01% to 5% by weight of the isolated and purified heme-containing protein. 
     
     
         16 . A method of making a meat substitute so that the meat substitute transitions from a red color in an uncooked state to a brown color during cooking, the method comprising:
 isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; and   combining the heme-containing protein with the meat substitute to transition the meat substitute from the red color to the brown color during cooking.   
     
     
         17 . The method of  claim 16 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism. 
     
     
         18 . The method of  claim 16 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria. 
     
     
         19 . The method of  claim 16 , wherein the isolated and purified heme-containing protein is leghemoglobin. 
     
     
         20 . The method of  claim 16 , wherein the isolated and purified heme-containing protein is myoglobin. 
     
     
         21 . The method of  claim 16 , wherein the meat substitute comprises 0.01% to 5% by weight of the isolated and purified heme-containing protein.