Attribution 4.0 International (CC BY 4.0)Lonchamp, JulienStewart, KellyMunialo, Claire DEvans, LaurenceAkintoye, MuyiwaGordon, SusanClegg, Paul SWilloughby, NikEuston, Stephen R2022-09-012022-09-012022-07-202021-08-17LONCHAMP, 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.https://eresearch.qmu.ac.uk/handle/20.500.12289/12552https://doi.org/10.1016/j.foodchem.2022.133736From PubMed via Jisc Publications RouterHistory: received 2021-08-17, revised 2022-07-08, accepted 2022-07-15pubThis 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.]http://creativecommons.org/licenses/by/4.0/QuornFunctionalityStructureCompositionMycoproteinarticle2022-08-08