Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process. (1st December 2022)

• Record Type: Journal Article
• Authors: Lonchamp, Julien; Stewart, Kelly; Munialo, Claire D.; Evans, Laurence; Akintoye, Muyiwa; Gordon, Susan; Clegg, Paul S.; Willoughby, Nik; Euston, Stephen R.
• Is Part Of: Food chemistry. Volume 396(2022)
• Publication Date: 2022-12-01
• Subjects: Quorn -- Mycoprotein -- Functionality -- Composition -- Structure; WPC whey protein concentrate -- mRNA messenger RNA -- NCM nitrogen-containing material -- EAI emulsifying activity index -- ESI emulsion stability index; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133736
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The three Quorn fermentation streams displayed different functional profiles. The broth and RNA-broth displayed high potential as novel gelling agents. The RNA-broth and centrate supernatants showed novel foam-stabilising ability. The broth and broth supernatant showed novel emulsion-stabilising properties. Mycoprotein functionality can be modified and enhanced via heating processes. Abstract: This 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 2 /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.