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
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DOI：
10.1007/s00217-019-03287-z
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发表时间：
2019-05
影响因子：
3.3
通讯作者：
J. Lonchamp;P. Clegg;S. Euston
中科院分区：
文献类型：
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作者：
J. Lonchamp;P. Clegg;S. Euston
AbstractThis研究评估的功能概况（起泡，乳化和流变特性），蛋白质组学和代谢组学组成的天然发泡和目前尚未开发的副产品（浓缩液）从阔恩发酵过程。由于该工艺的环境足迹低，浓缩物是食品工业可持续功能成分的潜在来源。通过连续的超滤步骤从浓缩物中分离出一系列级分。在100 kDa超滤后获得的渗余物100（R100）级分显示出良好的发泡、乳化和流变性质。R100溶液和水包油乳液显示出高粘度，而R100溶液和水凝胶显示出高粘弹性。R100泡沫显示出高稳定性，而水包油R100乳液显示出小而稳定的油滴尺寸分布。在R100溶液和凝胶中报告了大的菌丝体聚集体，这与它们的高粘度和粘弹性相关。在R100泡沫中观察到密集的菌丝体网络，并有助于其稳定性。在平行的张力测量突出了R100中的界面活性分子的存在，其形成稳定油/水界面的刚性膜。在离心分离物中鉴定了许多功能性代谢物和蛋白质，包括角铂蛋白、细胞膜成分（磷脂、甾醇、鞘糖脂、鞘磷脂）、细胞壁成分（几丁质、壳聚糖、蛋白质）、鸟嘌呤和基于鸟嘌呤的核苷和核苷酸。这项研究强调了Quorn发酵过程中的功能性提取物作为制备可持续食品的新型成分的潜力，以及浓缩物功能特征的复杂性和特定性，报告了菌丝体结构和界面活性分子的贡献。图形摘要
AbstractThis 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.Graphical abstract