Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
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DOI：
10.1007/s00217-019-03390-1
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发表时间：
2019-11
影响因子：
3.3
通讯作者：
J. Lonchamp;M. Akintoye;P. Clegg;S. Euston
中科院分区：
文献类型：
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作者：
J. Lonchamp;M. Akintoye;P. Clegg;S. Euston
摘要马洛食品公司生产的用于其肉类替代品牌Quorn的真菌蛋白生物质是食品工业中动物源性功能成分的可持续替代品的潜在来源。这种粘弹性生物质转化为Quorn肉状质地依赖于与白色（EW）的功能协同作用，有效地形成纤维凝胶复合材料。在先前的研究中，我们报道了通过超滤从Quorn发酵副产物（浓缩物）获得的提取物（保留物100或R100）显示出良好的发泡、乳化和流变特性。本研究调查了EW和R100之间是否可能存在类似的协同作用，以部分取代EW作为发泡和/或胶凝成分。在EW-R100混合物中观察到R100溶液的大菌丝结构特征，而EW-R100凝胶显示出缠结的菌丝聚集体和细丝的密集网络。通过发泡制备的R100泡沫被证明不如EW泡沫稳定;然而，75/25 w/w EW-R100混合物显示出与EW相似的泡沫稳定性。类似地，R100水凝胶被证明比EW水凝胶的粘弹性小;然而，用50/50 w/w和75/25 w/w EW-R100制备的凝胶的粘弹性被证明与EW凝胶的粘弹性相似，而75/25 w/w EW-R100凝胶显示与EW凝胶相似的硬度。这两个结果都突出了R100材料和EW蛋白之间的功能协同作用。在平行的张力测量强调了在EW-R100混合物中的表面活性材料的存在，有助于其高发泡性能。这些结果突出了Quorn发酵过程中的功能性提取物作为发泡剂和胶凝剂替代部分EW的潜力，以及EW-R100混合物功能特性的复杂性，其中菌丝结构和表面活性物质都有贡献。
AbstractThe 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.Graphic abstract