Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts DOI Creative Commons

Lauren E. Doyle,

Suvro Talukdar,

Youling L. Xiong

и другие.

Foods, Год журнала: 2025, Номер 14(6), С. 923 - 923

Опубликована: Март 8, 2025

There is a pressing need to produce novel food ingredients from sustainable sources support growing population. Filamentous fungi can be readily cultivated low-cost agricultural byproducts functional proteins for biomanufacturing of structured products. However, there lack scientific knowledge on the gelling characteristics fungal or their potential in additive biomanufacturing. Therefore, this study investigated feasibility utilizing protein extracts and flours Aspergillus awamori, Pleurotus ostreatus, Auricularia auricula-judae as sole agents 3D-printed Protein were successfully prepared using alkaline extraction–isoelectric precipitation method successful physical gels created after heating cooling. Results indicated that shear-thinning gel materials could formed with acceptable printability at mass inclusion rates between 15% 25% best performance obtained P. ostreatus extract inclusion. A. demonstrated promising rheological but further optimization needed create homogeneous products appropriate extrusion-based 3D printing. This work provides valuable insights continued development foods filamentous fungi.

Язык: Английский

Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts DOI Creative Commons

Lauren E. Doyle,

Suvro Talukdar,

Youling L. Xiong

и другие.

Foods, Год журнала: 2025, Номер 14(6), С. 923 - 923

Опубликована: Март 8, 2025

There is a pressing need to produce novel food ingredients from sustainable sources support growing population. Filamentous fungi can be readily cultivated low-cost agricultural byproducts functional proteins for biomanufacturing of structured products. However, there lack scientific knowledge on the gelling characteristics fungal or their potential in additive biomanufacturing. Therefore, this study investigated feasibility utilizing protein extracts and flours Aspergillus awamori, Pleurotus ostreatus, Auricularia auricula-judae as sole agents 3D-printed Protein were successfully prepared using alkaline extraction–isoelectric precipitation method successful physical gels created after heating cooling. Results indicated that shear-thinning gel materials could formed with acceptable printability at mass inclusion rates between 15% 25% best performance obtained P. ostreatus extract inclusion. A. demonstrated promising rheological but further optimization needed create homogeneous products appropriate extrusion-based 3D printing. This work provides valuable insights continued development foods filamentous fungi.

Язык: Английский

Процитировано

0