Okeudo-Cogan, M.C., Yang, S., Murray, B.S. orcid.org/0000-0002-6493-1547 et al. (7 more authors) (2024) Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue. Food Hydrocolloids, 149. 109569. ISSN 0268-005X
Abstract
Concentrated Fusarium venenatum biomass commonly known as mycoprotein (MYC) naturally rich in high quality proteins has been commercially used to fabricate vegan meat analogues by incorporating potato protein (PoP). In this work, we studied the effect of multivalent cations, focusing particularly on essential micronutrients such as calcium (0–100 mM) and ferric ions (0–1.0 mM), on the microstructure of the fungal hyphae (MYC)-PoP composites, as characterized via rheology and microscopic techniques as a function of pH (3.0–7.0), Na+ (0–200 mM) with and without added PoP. A clear dependency of storage modulus (G′) on pH, ionic strength and specific concentrations of Ca2+ and Fe3+ was observed, with Fe3+, PoP concentration and acidic pH having the largest impact. Microscopy across various length scales revealed that PoP coats the hyphae's rough surface and dominates the interactions between the hyphae. G′ responsiveness to NaCl and CaCl2 concentrations indicated that electrostatic interactions between the fungal hyphae and PoP coverage mainly govern texture properties. Interestingly, Fe3+ induced protein-protein aggregation which led to a reduction in G′ of MYC without PoP. However, the effect of Fe3+ was modulated by Ca2+, where increasing concentration of both salts seemed to narrow the rheological (G′) differences between MYC with and without PoP at higher pH. Fe3+ alone significantly increased the G′ of MYC-PoP except at pH 5.0. Thus, a subtle balancing of pH and added levels of calcium is needed to enable iron supplementation with minimal textural effects when formulating mycoprotein-based meat analogues with PoP as protein binding agent.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | Ferric pyrophosphate fortification; Fungi biomass; Meat analogues; Plant protein; Storage modulus |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Chemical & Process Engineering (Leeds) The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Physics and Astronomy (Leeds) > Molecular & Nanoscale Physics The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 22 Nov 2023 16:01 |
Last Modified: | 18 Nov 2024 01:13 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2023.109569 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:205623 |
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