Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process
Julien Lonchamp, Kelly R. Stewart, Claire D. Munialo, Laurence Evans, Muyiwa Akintoye, Susan Gordon, Paul S. Clegg, Nicholas Willoughby, Stephen R. Euston
Abstract
/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.
Topics & Concepts
CentrifugationChemistryFood scienceFermentationIngredientRNAComposition (language)ChromatographyBiochemistryLinguisticsGenePhilosophyMeat and Animal Product QualityFermentation and Sensory AnalysisProteins in Food Systems