Mycoprotein: origins, production and properties

Finnigan, Tim

doi:10.1533/9780857093639.335

Cited by 64 publications

(56 citation statements)

References 10 publications

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“…4) was due to the presence of these structures and of gelling compounds (including cell wall and membrane constituents such as chitin, chitosan, galactan, phospholipids, sterols, glycosphingolipids and sphingomyelins). The entanglement of mycelial aggregates and filaments reported for R100 gels was reminiscent of the microstructure of Quorn products, which is responsible for their meat-like texture and described as a fibre gel composite composed of an entangled mass of mycoprotein hyphae with gelled albumen protein within the interstitial space [46]. The unique gelation of R100 at the lowest concentration tested (5% w/w NCM) was then due to its high concentration of gel-forming mycelial structures in comparison with the centrate which contained only a limited amount of mycelial debris and thus required a higher NCM concentration (10% w/w) to display a gel-like behaviour.…”

Section: Rheological Properties Of Centrate Fractionsmentioning

confidence: 99%

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Lonchamp

Clegg

Euston

2019

Eur Food Res Technol

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This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate's functional profile, with contributions reported for both mycelial structures and interfacially active molecules.

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Section: Rheological Properties Of Centrate Fractionsmentioning

confidence: 99%

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Lonchamp

Clegg

Euston

2019

Eur Food Res Technol

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“…4), highlighting a synergistic interaction between the R100 material and egg albumen. As reported by Finnigan [6], the mixing of mycoprotein biomass and egg albumen during the production of Quorn mince and pieces introduces laminations which can be considered as textural precursors for the final meat-like texture. In the current study, such interaction could be due to the binding of lysozyme to chitin and chitosan contained in fungal cell walls [25,26], which was supported by the SDS-PAGE results with the respective disappearance and weakening of the dimeric and monomeric lysozyme bands when EW was mixed with R100 ( Fig.…”

Section: Rheological Properties Of Ew-r100 Mixturesmentioning

confidence: 90%

“…5c. The entanglement of hyphal aggregates and filaments reported for EW-R100 gels was reminiscent of the microstructure of Quorn products, which is responsible for their meat-like texture and described as a fibre gel composite composed of an entangled mass of mycoprotein hyphae with gelled albumen protein within the interstitial space [6]. EW gels presented a dense homogenous network (Fig.…”

Section: Rheological Properties Of Ew-r100 Mixturesmentioning

confidence: 92%

“…Following centrifugation, the viscoelastic mycoprotein biomass is mixed with egg albumen and the material is discharged into industrial block formers. The pressure exerted allied with the flow characteristics of the mixed material result in the introduction of laminations or layers which can be considered as textural precursors for the final meat-like texture [6]. The mix is heated to 90 °C then chilled and frozen to approximately − 10 °C.…”

Section: Introductionmentioning

confidence: 99%

“…The mix is heated to 90 °C then chilled and frozen to approximately − 10 °C. This controlled freezing step results in an entangled mass of mycoprotein hyphae with gelled albumen protein within the interstitial space, a system described as fibre gel composite which confers a meat-like texture to the products [6].…”

Section: Introductionmentioning

confidence: 99%

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Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Lonchamp

Akintoye

Clegg

et al. 2019

Eur Food Res Technol

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The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/ or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW-R100 mixtures, while EW-R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW-R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW-R100 proved similar to those of EW gels, while 75/25 w/w EW-R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW-R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW-R100 mixtures, with contributions reported for both hyphal structures and surface-active material.

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Dairy Substitutes

Campbell¹,

Euston²

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Dairy product substitutes are growing in market share and product range due to an increased demand for lactose free or vegan products. This article will review the range of dairy substitutes available to the consumer, the ingredients (both dairy and nondairy) that are available to manufacturers, and outline the manufacturing processes used. Particular emphasis is placed on alternative and emerging sources of protein that increasingly are being used to replace dairy proteins in foods. The expanding market for plant‐based dairy substitutes will be explored, and recent changes in the law covering the naming of dairy substitute products will be outlined, including the use of the word milk for nondairy beverages.

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Mycoprotein: origins, production and properties

Cited by 64 publications

References 10 publications

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Dairy Substitutes

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