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

Julien Lonchamp; Kelly Stewart; Claire D. Munialo; Laurence Evans; Muyiwa Akintoye; Susan Gordon; Paul S. Clegg; Nik Willoughby; Stephen R. Euston

doi:10.1016/j.foodchem.2022.133736

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

Julien Lonchamp, Kelly Stewart, Claire D. Munialo, Laurence Evans, Muyiwa Akintoye, Susan Gordon, Paul S. Clegg, Nik Willoughby, Stephen R. Euston

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

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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 m²/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.

Original language	English
Article number	133736
Number of pages	13
Journal	Food Chemistry
Volume	396
Early online date	20 Jul 2022
DOIs	https://doi.org/10.1016/j.foodchem.2022.133736
Publication status	Published - 1 Dec 2022
Externally published	Yes

Bibliographical note

This is an Open Access article distributed under the terms of the Creative
Commons Attribution License (http://creativecommons.org/licenses/by/4.0/),
which permits unrestricted use, distribution, and reproduction in any medium,
provided the original work is properly cited..

Funder

The authors wish to thank Dr Tim Finnigan from Quorn Foods for his support during this project. This work was supported by Innovate UK (grant number TS/N001028/1 Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient).

Keywords

Composition
Functionality
Mycoprotein
Quorn
Structure

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2022.133736

PublishedFinal published version, 5.38 MBLicence: CC BY

Cite this

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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 m2/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.",

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AU - Gordon, Susan

AU - Clegg, Paul S.

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

Abstract

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Keywords

ASJC Scopus subject areas

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