Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes DOI Creative Commons

Ramdattu Santhapur,

Disha Jayakumar, David Julian McClements

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4109 - 4109

Published: Dec. 19, 2024

There is increasing interest in the development of meat analogs due to growing concerns about environmental, ethical, and health impacts livestock production consumption. Among non-meat protein sources, mycoproteins derived from fungal fermentation are emerging as promising alternatives because their natural fibrous structure, high nutritional content, low environmental impact. However, poor gelling properties limit application creating analogs. This study investigated potential by combining mycoprotein (MCP), a mycelium-based protein, with potato (PP), plant-based create hybrid products meat-like structures textures. The PP-MCP composites were evaluated for physicochemical, rheological, textural, microstructural using electrophoresis, differential scanning calorimetry, dynamic shear rheology, texture profile analysis, confocal fluorescence microscopy, electron microscopy analyses. gels stronger had more than simple PP gels, which was mainly attributed presence hyphae fibers mycelia. Dynamic rheology showed that hybrids formed irreversible heat-set setting temperature around 70 °C during heating, unfolding aggregation proteins. Confocal analyses contained network mycelia embedded within matrix. hardness could be increased raising content. These findings suggest may useful

Language: Английский

The Rise of Plant-Based Meat Alternatives: Challenges and Perspectives DOI
Akib Ali,

Pankaj Bharali

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106640 - 106640

Published: April 1, 2025

Language: Английский

Citations

0
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes DOI Creative Commons

Ramdattu Santhapur,

Disha Jayakumar, David Julian McClements

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4109 - 4109

Published: Dec. 19, 2024

There is increasing interest in the development of meat analogs due to growing concerns about environmental, ethical, and health impacts livestock production consumption. Among non-meat protein sources, mycoproteins derived from fungal fermentation are emerging as promising alternatives because their natural fibrous structure, high nutritional content, low environmental impact. However, poor gelling properties limit application creating analogs. This study investigated potential by combining mycoprotein (MCP), a mycelium-based protein, with potato (PP), plant-based create hybrid products meat-like structures textures. The PP-MCP composites were evaluated for physicochemical, rheological, textural, microstructural using electrophoresis, differential scanning calorimetry, dynamic shear rheology, texture profile analysis, confocal fluorescence microscopy, electron microscopy analyses. gels stronger had more than simple PP gels, which was mainly attributed presence hyphae fibers mycelia. Dynamic rheology showed that hybrids formed irreversible heat-set setting temperature around 70 °C during heating, unfolding aggregation proteins. Confocal analyses contained network mycelia embedded within matrix. hardness could be increased raising content. These findings suggest may useful

Language: Английский

Citations

3