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Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable

Zhitong Zhou1, Yingying Jin1, Xiaohui Wu1

  • 1Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|August 30, 2025
PubMed

Insights

High-pressure homogenization effectively extracts Fusarium venenatum mycoprotein (MP), enhancing its nutritional value and texture. This microbial protein is ideal for dysphagia-friendly foods, offering improved digestibility and viscosity compared to soy protein.

Area of Science:

  • Food Science
  • Biotechnology
  • Nutrition

Background:

  • Growing demand for alternative proteins drives research into microbial sources like Fusarium venenatum mycoprotein (MP).
  • MP is naturally encapsulated in rigid cell walls, necessitating efficient extraction methods for nutritional and functional applications.

Purpose of the Study:

  • To investigate the impact of high-pressure homogenization on mycoprotein (MP) extraction and its subsequent nutritional and functional properties.
  • To evaluate MP as a protein alternative for dysphagia-friendly formulations.

Main Methods:

  • High-pressure homogenization (0-120 MPa) was applied to disrupt fungal cell walls and extract intracellular protein.
  • Protein content, solubility, molecular weight distribution, secondary structure, amino acid scores, and in vitro digestibility were analyzed.
  • Viscosity and friction coefficients of MP solutions were measured and compared to soy protein (SP) solutions.

Main Results:

  • Homogenization significantly increased MP protein content (47.84% to 71.22%) and solubility (5.57% to 79.60%).
  • MP exhibited improved essential amino acid scores and in vitro digestibility (75.17% to 86.39%) compared to SP (76.25%).
  • MP solutions demonstrated suitable viscosities for dysphagia diets (nectar-like and honey-like consistencies) and lower friction coefficients than SP.

Conclusions:

  • High-pressure homogenization is an effective method for enhancing MP extraction and improving its nutritional and functional properties.
  • Mycoprotein presents a promising alternative protein source for developing dysphagia-friendly food formulations with enhanced texture and nutrition.
  • MP offers superior performance over soy protein in terms of digestibility and texture for specialized dietary applications.
Keywords:
High-pressure homogenizationMycoproteinProtein digestibilityProtein extractionTribological propertiesViscosity

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