Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation
Heeyeon Choi, Han-Gyeol Gwon, Dowan Kim, Moojoong Kim, SangGuan You, Yeon‐Ji Jo
Abstract
• Food hydrocolloids influence the texture of LEM (mycoprotein)-composites. • Plant proteins can improve the dispersibility of LEM. • Carrageenan-LEM composite gel has a superior gel strength. • LEM composite gels formed via intermolecular b-sheet hydrogen bonds. • LEM with hydrocolloids can modulate food formulations for liquid/solid type. Despite the increasing application of natural food-grade hydrocolloids as stabilisers, emulsifiers, and texture modifiers in alternative food formulations, there is limited understanding of their interaction with mycoproteins. In this study, we aimed to investigate the rheological and structural properties of the mycoprotein Lentinus edodes mycelium (LEM) composites containing different hydrocolloids (plant proteins and polysaccharides). We employed rheological measurements, Fourier transform infrared spectroscopy, scanning electron microscopy, and textural analyses to investigate the viscoelastic, molecular, and structural properties of LEM composites. LEM–protein composites (soy, pea, mung bean, and rice proteins) exhibited good flowability with improved dispersion, indicating their application in formulating liquid-based foods, such as sauces, dressings, and yoghurts. LEM–polysaccharide composites (agar [Ag], carrageenan [Ca], and gellan gum) successfully formed gel-type structures with improved gel strength. Such stable LEM composite gels interacted with polysaccharides via intermolecular β-sheet hydrogen bonds. Among the polysaccharides, LEM–Ca had highly homogeneous and interconnected gel networks accompanied by high gel cohesiveness. These findings offer key insights into the development of LEM–hydrocolloids for food formulations (liquid- or solid-type) and provide valuable guidance for optimising mycoprotein-based food products.