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

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.