Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process.
Munialo, Claire D
Clegg, Paul S
Euston, Stephen R
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LONCHAMP, J., STEWART, K., MUNIALO, C.D., EVANS, L., AKINTOYE, M., GORDON, S., CLEGG, P.S., WILLOUGHBY, N., and EUSTON, S.R., 2022. Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process. Food Chemistry, vol. 396, p. 133736.
This study provides the first mapping of mycoprotein functionality, composition and structure throughout the Quorn fermentation process. The fermentation broth, RNA-reduced broth (RNA-broth), centrate and their centrifugation deposits and supernatants were characterised. The broth, RNA-broth and their deposits displayed high concentrations of fungal filaments, which contributed to their high gelling properties (with a 5,320 Pa elastic modulus reported for RNA-broth deposits gels). Foams prepared with RNA-broth and centrate supernatants via frothing exhibited high stability (380 min), with high concentrations of a foam-positive cerato-platanin reported in these samples. Emulsions prepared with the broth and broth supernatant showed high emulsifying activity and stability indexes (12.80 m /g and 15.84 mins for the broth supernatant) and low oil droplet sizes (18.09 µm for the broth). This study identified previously unreported gelling, foaming and/or emulsifying properties for the different Quorn streams, highlighting opportunities to develop novel sustainable alternatives to animal-derived functional ingredients using mycoprotein material. [Abstract copyright: Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.]