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Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn

Julien Lonchamp1, Kelly Stewart2, Claire D Munialo3

  • 1School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom.

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|July 25, 2022
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Summary

This study maps mycoprotein functionality in Quorn fermentation, revealing significant gelling, foaming, and emulsifying properties. These findings highlight mycoprotein

Keywords:
CompositionFunctionalityMycoproteinQuornStructure

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Mycology

Background:

  • Mycoprotein, derived from fungal biomass, is a sustainable protein source.
  • Understanding its functional properties is key to expanding its applications.
  • Quorn fermentation yields various streams with potential functional ingredients.

Purpose of the Study:

  • To map mycoprotein functionality, composition, and structure during Quorn fermentation.
  • To characterize different Quorn fermentation streams for their gelling, foaming, and emulsifying potential.
  • To identify opportunities for using mycoprotein as a sustainable alternative to animal-derived ingredients.

Main Methods:

  • Characterization of fermentation broth, RNA-reduced broth (RNA-broth), centrate, and their centrifugation products.
  • Analysis of gelling properties using elastic modulus measurements.
  • Assessment of foaming stability and emulsifying activity and stability indexes.

Main Results:

  • High fungal filament concentrations in broth and RNA-broth deposits correlated with strong gelling properties (e.g., 5,320 Pa elastic modulus).
  • RNA-broth and centrate supernatants showed high foam stability (380 min) due to cerato-platanin.
  • Broth and broth supernatant exhibited high emulsifying activity (12.80 m²/g) and stability (15.84 min) with small oil droplet sizes (18.09 µm).

Conclusions:

  • Previously unreported gelling, foaming, and emulsifying properties were identified in Quorn fermentation streams.
  • Mycoprotein material offers significant potential for developing novel, sustainable functional ingredients.
  • These findings support the use of mycoprotein as a viable alternative to animal-derived ingredients.