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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
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Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

机译：Quorn发酵共同产品的功能性真菌提取物作为新型蛋白蛋白替代品

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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.
机译：Marlow Foods在其肉类替代品牌Quorn中生产巯木的生物量是食品工业的动物来源功能成分的可持续替代品的潜在来源。将该粘弹性生物质转化为Quorn肉类纹理依赖于蛋白（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，通过超滤从Quorn发酵副产物（Centrate）获得的提取物（滞留率100或R100）显示出良好的发泡，乳化和流变性质。本前研究研究了如果ew和r100之间的可能类似的协同作用，可以被利用以部分替代Ew作为发泡和/或胶凝成分。在EW-R100混合物中观察到R100溶液的大封杂合结构，而EW-R100凝胶显示缠结的缠结悬垂聚集体和长丝的致密网络。通过泡沫制备的R100泡沫证明了比EW的稳定性更少;然而，75/25 W / W EW-R100混合物显示出与EW相似的泡沫稳定性。 Simlarly，R100水凝胶被证明粘弹性较少;然而，用50/50 w / w和75/25 w / w ew-r100制备的凝胶的粘弹性类似于ew凝胶的凝胶，而75/25 w / w ew-r100凝胶对ew ew展示相似的硬度。这两种结果都强调了R100材料和EW蛋白之间的功能协同作用。在平行的张力测量中，测量突出显示EW-R100混合物中的表面活性材料的存在，其有助于其高发泡性能。这些结果强调了Quore发酵过程的功能提取物的潜力，用于部分EW替代品作为发泡和胶凝剂，以及EW-R100混合物的功能性曲线的复杂性，具有悬垂结构和表面活性材料的贡献。

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