Show simple item record

dc.rights.licenseThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativeco mmons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
dc.contributor.authorLonchamp, Julienen
dc.contributor.authorClegg, Paulen
dc.contributor.authorEuston, Stephen R.en
dc.date.accessioned2019-06-26T15:01:30Z
dc.date.available2019-06-26T15:01:30Z
dc.date.issued2019-05-24
dc.identifier.citationLonchamp, J., Clegg, P. S. & Euston, S. R. (2019) Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. European Food Research & Technology (In Press).en
dc.identifier.issn1438-2385en
dc.identifier.issn1438-2377
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/9808
dc.descriptionJulien Lonchamp - ORCID: 0000-0001-7954-4745 https://orcid.org/0000-0001-7954-4745en
dc.descriptionItem also deposited in University of Edinburgh repository, available at: https://www.research.ed.ac.uk/portal/en/publications/foaming-emulsifying-and-rheological-properties-of-extracts-from-a-coproduct-of-the-quorn-fermentation-process(c1316b1e-0940-4329-8b28-f010f4156548).html
dc.description.abstractThis study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially active molecules.en
dc.description.sponsorshipThis work was supported by the Engineering and Physical Sciences Research Council (Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients).en
dc.description.urihttp://dx.doi.org/10.1007/s00217-019-03287-z
dc.format.extent
dc.language.isoenen
dc.publisherSpringeren
dc.relation.ispartofEuropean Food Research & Technologyen
dc.rights© The Author(s) 2019
dc.subjectQuornen
dc.subjectCo-producten
dc.subjectCentrateen
dc.subjectRheologyen
dc.subjectFoamen
dc.subjectEmulsionen
dc.titleFoaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation processen
dc.typeArticleen
dcterms.dateAccepted2019-04-27
dc.description.volume
dc.description.ispublishedaheadofprint
rioxxterms.typeJournal Article/Reviewen
rioxxterms.publicationdate2019-05-24
refterms.dateFCA2019-06-26
refterms.dateFCD2019-06-26
refterms.depositExceptionpublishedGoldOAen
refterms.accessExceptionNAen
refterms.technicalExceptionNAen
refterms.panelUnspecifieden
qmu.authorLonchamp, Julienen
dc.description.statusaheadofprint
dc.description.number
refterms.versionAMen
refterms.dateDeposit2019-06-26


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record